7 Veggies That Offer More Nutrition When Cooked

Cooked Veggies = More Nutrition! Radiocity By Radiocity Team Published Jul 23, 2025 [{ "selector": ".custom-gradient", "duration": "500ms", "fill": "forwards", "keyframes": [ { "offset": 0, "transform": "translateY(100px)" }, { "offset": 1, "transform": "translateY(0)" } ] }]

Tomatoes Cooking tomatoes boosts lycopene levels—a powerful antioxidant linked to reduced risk of cancer and heart disease. [{ "selector": ".custom-gradient", "duration": "500ms", "fill": "forwards", "keyframes": [ { "offset": 0, "transform": "translateY(100px)" }, { "offset": 1, "transform": "translateY(0)" } ] }]

Spinach Cooked spinach reduces oxalates, helping your body absorb more iron, calcium, and magnesium. [{ "selector": ".custom-gradient", "duration": "500ms", "fill": "forwards", "keyframes": [ { "offset": 0, "transform": "translateY(100px)" }, { "offset": 1, "transform": "translateY(0)" } ] }]

Carrots Heat breaks down cell walls in carrots, releasing more beta-carotene, which is vital for eye and skin health. [{ "selector": ".custom-gradient", "duration": "500ms", "fill": "forwards", "keyframes": [ { "offset": 0, "transform": "translateY(100px)" }, { "offset": 1, "transform": "translateY(0)" } ] }]

Mushrooms Cooking kills toxins and enhances the antioxidant potential in mushrooms, making them safer and more beneficial. [{ "selector": ".custom-gradient", "duration": "500ms", "fill": "forwards", "keyframes": [ { "offset": 0, "transform": "translateY(100px)" }, { "offset": 1, "transform": "translateY(0)" } ] }]

Pumpkin Cooked pumpkin is rich in easily absorbable beta-carotene, plus it’s easier to digest and soothing to the gut. [{ "selector": ".custom-gradient", "duration": "500ms", "fill": "forwards", "keyframes": [ { "offset": 0, "transform": "translateY(100px)" }, { "offset": 1, "transform": "translateY(0)" } ] }]

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