Cooking transforms foods, it can make some nutrients more available, and it can destroy others. For certain vegetables, raw ...

Consuming vegetables daily is vital for essential vitamins and minerals, with preparation methods impacting nutrient ...

Raw radish contains two main compounds, which are natural enzymes and glucosinolates, that help protect the body through ...

Fruits and vegetables contain a lot of nutrients and antioxidants like carotenoids, flavonoids, and polyphenols that help prevent health issues like cancer and cardiovascular disease and can improve ...

Chances are, vegetables are not your thing if you're a picky eater. However, they are an essential food group, so it's common for people to prepare them in ways that may sacrifice nutrition for taste ...

Anyone else have a fridge full of cabbage because they inadvertently bought too much for the weekend's St. Patrick's Day festivities? The good news is cabbage lasts forever (not really, but it does ...

When you cook certain vegetables, your body can absorb their nutrients more easily. Cooked carrots, tomatoes, leafy greens, onions and eggplant deliver even more nutrients. Dietitians want you to eat ...

Most of us have all too many un-fond memories of vegetables cooked into a gloppy mush. With their taste, texture, and vibrancy cooked out of them, it’s no wonder that so many of their nutrients are ...

Cooking certain vegetables can boost key nutrients, making them easier for your body to absorb and use. Tomatoes, carrots, and spaghetti squash release more antioxidants like lycopene and ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...