Question

Which of the following vegetables can be eaten both raw and cooked​

Answer 1

Answer:

cucumber, tomato,

Explanation:

Answer 2

Answer:

One vegetable to eat both raw or cooked

Spinach!

Spinach contains so many beneficial compounds that it's great eaten both raw and cooked (...unless you’re allergic, of course.)

Eating raw spinach preserves the water-soluble vitamins B & C.

Eating spinach cooked allows the pre-vitamin A, as well as some of the minerals like iron to be better absorbed. Not to mention how much spinach reduces in size when it’s cooked, so it’s easier to eat way more cooked spinach than raw spinach.

One word of caution: spinach is high in oxalic acid which can bind with minerals in the body (although you have to be eating large quantities) and it also contains purines which can be metabolised in the body to uric acid. You only really need to avoid spinach if you have a kidney disorder or suffer from gout.

7 ways to include the raw and the cooked

The old nutrition philosophy of making sure you get a lot of nutrient-dense whole foods into your diet holds true. Feel free to mix up how you eat them, whether you prefer raw or cooked, just make sure you eat them (plenty of them!)

• During the winter have cooked veggies at night when it’s colder and then have raw at lunchtime when it’s warmer – double up your dinner meal to have with salad at lunchtime the next day to save time and effort

• Try including raw or cooked veggies in your breakfast e.g. mushroom omelette or greens in a smoothie

• Have some fat, such as a drizzle of olive oil, with your veggies to stabilise blood sugars and optimise fat soluble vitamin uptake

• Make a big batch of soup with left over veggies (raw or cooked) and/or the veggie water too

• Make a tray of roasted veggies to have with dinner and then have them again cold in your lunchtime salads

• Make up a mixture of grated vegetables to add texture to your salads

• Combine the grated raw veggies and the roasted veggies on top of a mixture of salad leaves. Add some protein and some healthy fat, e.g. olives, avocado, oil and vinegar dressing, and you’ve got a fantastic lunch.