Some foods are exploited more in their raw state; we
say, in the case of plants, which are more nutritious in their natural state.
At least in a general background, we all know that
eating vegetables is beneficial for our body. In a slightly deeper level, we
know that these, among other benefits, strengthen our defenses; They act as
antioxidants and are low in calories.
You've also heard that some vegetables may have
anti-cancer properties (especially cruciferous vegetables known as). However,
some of them to be boiled or cooked, reduce these effects, as argued the
researcher Roswell Park Cancer Institute Roswell Park New York.
Today we present a list of some vegetables is best
eaten raw to maximize their profits. Remember that there are many myths about
cooking or eating raw; the truth is that the experts on the subject suggest
that this depends on the type of food; some are better raw and others are
better cooked. We also share some delicious recipes to creatively eat raw food.
Garlic:
It contains allicin enzyme which protects DNA.
arugula:
This delicious green leaf is often added to pizzas
or traditional Italian meals. This food, when raw, retains its enzymes, making
it an anticarcinogenic. Chlorophyll intact intact helps prevent damage to DNA
and liver.
Carrot:
It is one of the most important sources of beta
carotene; also rich in vitamins, minerals and fiber.
Broccoli:
Its chemical indole 3-carbinol helps DNA repair
cells and inhibit cancer growth. Also it contains carotenoid, which reduces the
risk of kidney or liver cancer.
Brussels sprouts:
Have an important potential anti cancer, high levels
of vitamin C, K and B, cholic acid and vitamin B6. It is considered a good
anticoagulant.
Cabbage:
Excellent for its vitamin C and K. millenarian Used
as a laxative and even to relieve hangovers.
Cauliflower:
It contains high amounts of folate, vitamin C and
fiber. It is considered an important nutritional combo.
Kale:
It has anti-cancer properties and is high in
vitamins C and K, calcium and beta carotene,
Watercress:
Rich in calcium, folic acid, iodine, iron,
magnesium, and vitamins A, B6, C and K.
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