For years, raw vegetables have enjoyed a healthy reputation. Salads, smoothie bowls and crudité platters are often seen as the gold standard of clean eating. But nutrition science tells a more interesting story. While some vegetables are indeed best eaten fresh, others actually become more nutritious after they meet a little heat. Cooking can break down sturdy plant cell walls, making key antioxidants easier for the body to absorb. It can also reduce naturally occurring compounds that block the absorption of minerals such as iron and calcium. The result? In some cases, your roasted, steamed or sautéed vegetables may be doing your body more good than their raw counterparts. Here are 10 vegetables that deserve a spot on your plate after they’ve been cooked.
