8 Foods That Are Better Raw Than Cooked

Nuts: Raw nuts retain their natural oils and nutrients, which can be lost during roasting.

Bell Peppers: Eating them raw preserves their high vitamin C content and crisp texture.

Carrots: Raw carrots maintain their crunch and are rich in vitamin A and fiber.

Garlic: Raw garlic retains its allicin, which has antibacterial and anti-inflammatory properties.

Spinach: Raw spinach is rich in folate and vitamin C, which can diminish when cooked.

Broccoli: Eating it raw preserves its vitamin C and sulforaphane, a compound that may have cancer-preventing properties.

Beets: Raw beets are high in folate, fiber, and antioxidants, which can be reduced when cooked

Onions: Raw onions have higher levels of sulfur compounds, which may help with heart health and have anti-cancer effects.

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