Eating more vegetables, in any form, is a good idea. Whether you prefer them raw or cooked, they’re a terrific source of vitamins, minerals, fiber, and plenty of healthful compounds.
But sometimes cooking them can make a difference, turning nutrient-dense foods into superfoods. There are a few instances where heat activates antioxidants, making them more accessible to you. In some cases, the heat breaks down cell walls, so nutrients are easier to digest and absorb.
