What are some good raw vegetable recipes

Recipes for raw and cooked vegetables: which is better?

Raw foodists - or more trendy "raw foodies" - only consume raw fruit and vegetables, juices, nuts and cold-pressed oils. Fish and meat are also very rarely eaten raw. The most important argument of the proponents: All vitamins and ingredients are preserved in this diet. Or the other way around: Cooking destroys all nutrients in food. Is that correct? Are nutrients sensitive to heat? Let's take a closer look at the nutrients.

This happens when you cook with proteins, vitamins and minerals

Proteins are made up of small elements called amino acids. The amino acids are not destroyed by heat and are absorbed through the intestines. In the body, they in turn serve as building blocks for the body's own proteins. As a result, it doesn't matter whether proteins are eaten raw or cooked.

On the other hand, some vitamins are sensitive to heat and are therefore easily lost during cooking or frying. These include vitamin C, vitamin B1, pantothenic acid and folate. In order to take in these vitamins in a targeted manner, it is advisable to nibble on raw fruits and vegetables. In salads like lamb's lettuce or rocket, for example, there are vitamin C and folate. To keep the loss of vitamins when cooking and frying, you should cook the vegetables as briefly as possible: It is best to follow our tips for healthy vegetable preparation.

Minerals such as iron or calcium are insensitive to heat and therefore cannot be lost during cooking. However, they can be "flushed out" if too much water is used and then poured away. This can be prevented with gentle cooking methods.