Question: Are Vegetables Better Raw, Juiced, or Cooked?

Answer: It depends on the vegetable, specific diet needs, and the cooking method.

• Some cooking methods are better than others.  For example, steaming is almost always better than boiling.
• Juicing is better than raw when increasing the number of absorbed vitamins is more important to the diet.
• Raw is better than juicing when increasing the amount of soluble fiber and insoluble fiber is needed.
• Raw vegetables are more challenging to work into diets than cooked.  In the Origin Nutrition/Precision Nutrition diet we use guacamole, pico de gallo, tabbouleh, muffuletta, french dip made from low-fat yogurt as dipping sauces for carrots, broccoli, tomatoes, etc.
• Cooking vegetables allows for the combining of flavors such as the Holy Trinity (peppers, onions, celery) or Mirepoix (celery, carrots, onions), etc.
• Powdered vegetables are also a great option.
• Cooking vegetables kills the bacteria and fungus that might be in your raw vegetables.

Check Out Scientific American’s Article

Short article summarizing some of the latest research.