Raw versus cooked versus juiced veggies

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.

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