Nightshade vegetables, like peppers, potatoes, and eggplant, are are controversial, because many claim they can cause inflammation, according to Cynthia Sass, a registered dietician. This can lead to some pretty serious complications down the line: heart disease, cancer, and diabetes, to name a few.
Food items like cucumbers, carrots, radishes, beetroot and tomatoes can be eaten raw in the form of salads.
It's important to note that not all vegetables can be safely consumed in their raw state. Certain vegetables contain either harmful enzymes or natural toxins that must be deactivated through the cooking process before they are safe to consume.
Mild with a distinctly crisp and refreshing flavor, cucumbers are commonly enjoyed fresh or pickled in everything from salads to sandwiches. Cucumbers are also often eaten raw as a low-calorie snack or can be paired with hummus, olive oil, salt or salad dressing to add a bit more flavor.
Carrots are a versatile vegetable. People can eat them raw, steamed, boiled, roasted, or as an ingredient in soups and stews. Boiling vegetables can reduce or eliminate some of the vitamin content. Raw or steamed carrots provide the most nutritional value.
With that said, some vegetables are more nutritious raw than when cooked. For example, cruciferous vegetables like cauliflower, cabbage, broccoli, brussels sprouts and bok choy contain a chemical called myrosinase.
The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people. Read our guide on the health benefits of spinach.
These forbidden ingredients, including garlic (Allium sativum), Chinese leek (Allium tuberosum), Chinese onion (Allium senescens), green onion (Allium fistulosum), and onion (Allium cepa), are known as the “five forbidden vegetables” (FFVs) and are not allowed in an ASVM, even though they are considered vegetables and ...
Two vegetables that can be eaten raw are cabbage and onion. Two vegetables that are eaten after cooking are potato and cauliflower.
Raw/cold foods that are more digestible in the summer include all sweet seasonal fruits, tomatoes, celery, cucumber, watermelon, all leaves. Ayurveda generally does not encourage heavy consumption of raw foods or cold foods. This is because raw foods are harder to digest for the body in comparison to cooked food.
Raw potatoes contain solanine and lectins, two compounds that can cause gastric distress and potentially make you sick. Additionally, raw potatoes contain resistant starch, which is difficult to digest, and their overall taste and texture is nothing like the potatoes you know and love. When in doubt, cook that potato.
Cauliflower may be just what you're searching for. This versatile veggie can be eaten raw, cooked, roasted, grilled, baked into a pizza crust, or cooked and mashed as a substitute for mashed potatoes. You can even rice cauliflower and serve it in place of white rice.
Cooked carrots, spinach, mushrooms, asparagus, cabbage, peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw, Liu says. At least, that is, if they're boiled or steamed.