6 Vegetables to Eat Raw

#1 – Broccoli

Broccoli is loaded with all sorts of vitamins and is rich in nutrients such as iron, magnesium, calcium, sodium, potassium, etc. Because of its high nutrient value, boiled or roasted broccoli is considered an ideal food for teens and young children. However, cooking broccoli, even something as simple as steaming it, could reduce its nutrient content by almost a third. Moreover, chewing raw broccoli ruptures a special compound in the plant’s cells and releases an enzyme called myrosinase. This enzyme stimulates the liver and improves the body’s ability to fight carcinogens.

#2 – Seaweed

Various varieties of seaweed, such as kelp and nori, have much more nutrients than many plants on land. The minerals contained in seaweed are absorbed much quicker into the bloodstream than those found in other sources. These plants are a great source of iron, iodine and calcium. Compounds contained in raw seaweed could also detoxify the blood and improve thyroid and liver functions.

#3 – Spinach

This leafy vegetable is rich in iron and chlorophyll, which are not only good for purifying blood, but could also be effective in preventing unnecessary loss of blood through nosebleeds and the like. Raw spinach is considered a laxative and a diuretic, and its high sodium content can also make it effective against herpes. Cooking spinach considerably reduces its vitamin and mineral content. Use it in salads and other similar foods to get the most benefits.

#4 – Kale

Kale is another leafy vegetable which provides much more nutrients raw than cooked. It has more beta-carotene than spinach, and is also a great source of iron, sulfur, calcium and chlorophyll. It also contains a number of chemicals which are considered anti-viral and anti-cancer. Even though it is not as widely used as spinach or lettuce, raw kale makes a great addition to your diet.

#5 – Sprouts

When any seed or legume begins sprouting, a number of different enzymes get activated and it produces all sorts of minerals and vitamins. In fact, it is believed that one spoonful of sprouts contain more enzymes, proteins and minerals than a similar quantity of almost every other vegetable. They are also rich in chlorophyll and phytonutrients, which act as anti-oxidants. Cooking sprouts destroys all the essential enzymes which is why they should be enjoyed raw.

#6 – Garlic

Even though eating raw garlic can be unpleasant, it does however contain a variety of compounds which could be extremely beneficial. Chief among them is an enzyme called allicin which could reduce blood pressure, fight inflammation, reduce atherosclerosis, and could even function as an antioxidant. Even a single minute of cooking will make this enzyme inactive, and the body will absorb little or none of this compound.

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