You probably already know that vegetables are healthy for you, but did you also know that how you prepare them affects how nutritious they are? The idea that cooking destroys some naturally occurring vitamins and phytonutrients has certainly created a lot of hype around the raw food diet in recent years. However, it turns out that cooking some veggies makes them healthier. Why? Considering that cooking veggies frequently facilitates your body’s absorption of the vital nutrients they contain.

Arbi leaves, or colocasia leaves

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In fact, these lush leaves—which are frequently used in some traditional dishes—may contain oxalates, which can cause kidney stones. But worry not—if cooked correctly, oxalate levels can be considerably lowered, making them safe for consumption.

Cabbage​

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Although crunchy cabbages are great in salads and sandwiches, they can harbour dangerous bacteria like E. Coli or Salmonella. A little heat will help, but be sure to cook them all the way through to avoid these unwelcome visitors.

Spinach

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Your favourite raw food may not be Popeye’s. Spinach can sometimes host E. coli bacteria, leading to stomach cramps and more. Not only does a quick cook prevent E. Coli growth, but it also releases more nutrients for you.

Also read: Eat Raisins Everyday: 5 Amazing Benefits

Capsicum

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Those vibrant bell peppers we so much love? Occasionally, they may introduce undesired visitors, such as pesticide residues or tapeworm eggs in seeds. By cooking them, you can lessen these residues and improve the safety and health of your peppers.

Brinjal ​

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Although cooked to perfection, raw eggplants contain a chemical called solanine that may cause upset stomachs. In addition to neutralising solanine, boiling eggplant enhances its delicious flavour.

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