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cooked versus raw vegetables

  • 31-01-2014 12:27pm
    #1
    amandstu
    Registered Users, Registered Users 2 Posts: 3,960 ✭✭✭


    Is there any settled opinion on this?I have done a bit of searching about this on the internet wrt spinach , kale etc .

    Some people say raw is bad and some say raw is good.
    Some say to throw away the cooking water etc etc .

    Some say(I think) raw spinach can actually block iron absorption.

    So am not so much interested in someone 's opinion one way or another but I would like to know if the matter has been "decided" one way or another or is it still a matter of dispute.

    Is anyone an authority on these matters or does it just depend on who you listen to?


Comments

  • #2
    j@utis
    Registered Users, Registered Users 2 Posts: 3,065 ✭✭✭j@utis


    I'd suggest you to read this:
    Catching_Fire_-_How_Cooking_Made_Us_Human_(Profile_books).jpg

    cooked food is good for you ;)


  • #3
    2xj3hplqgsbkym
    Closed Accounts Posts: 1,181 ✭✭✭2xj3hplqgsbkym


    Heat destroys water soluble vitamins.
    Exposure to oxygen also destroys water soluble vitamins.
    Removing skin, removes fibre.

    So eat fresh vegetables, and cook as little as possible.


  • #4
    folamh
    Registered Users, Registered Users 2 Posts: 787 ✭✭✭folamh


    A mix is good as both techniques have unique benefits and drawbacks. Cooking vegetables can remove harmful anti-nutrients, make certain nutrients more bioavailable and make the vegetables easier to digest. On the other hand, cooking can kill the enzymes, vitamins and minerals found in some vegetables. Generally, I eat leafy greens, tomatoes, cucumbers and "salady" vegetables raw and I cook cruciferous and starchy vegetables like broccoli, brussels sprouts, aubergine, carrot, zucchini and the like. Palatability is a good metric. If it tastes good raw, eat it raw. If it tastes good cooked, eat it cooked.


  • #5
    kitten_77
    Registered Users, Registered Users 2 Posts: 18 ✭kitten_77


    folamh wrote: »
    A mix is good as both techniques have unique benefits and drawbacks. Cooking vegetables can remove harmful anti-nutrients, make certain nutrients more bioavailable and make the vegetables easier to digest. On the other hand, cooking can kill the enzymes, vitamins and minerals found in some vegetables. Generally, I eat leafy greens, tomatoes, cucumbers and "salady" vegetables raw and I cook cruciferous and starchy vegetables like broccoli, brussels sprouts, aubergine, carrot, zucchini and the like. Palatability is a good metric. If it tastes good raw, eat it raw. If it tastes good cooked, eat it cooked.


    Seems that many greens should actually be cooked... I read this article to day and didn't' actually know that applied even to spinach ! (Although I have read before that raw cruciferous can interfere with thyroid function)

    http://madeleineshaw.com/index.php/vegetables-your-mustnt-eat-raw/


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