That being said, the nutritional value of each type of vegetable varies with how it’s prepared and served. While most veggies offer the optimal amount of vitamins, minerals, and other nutrients when consumed raw, some are actually healthier after being cooked. Cooking vegetables can make it easier for your body to absorb their nutritional benefits, says Tracy Lockwood Beckerman, RD, author of The Better Period Food Solution. Here are four types of veggies Beckerman advises we consume cooked (rather than raw) to fully reap their nutrients—and two that are healthier raw. Also, be careful not to burn or char your tomatoes (or any food for that matter), because cooking at high temperature can diminish useful vitamins and minerals. An ideal nutrition combination is carrots with an iron-rich grain, such as sorghum or buckwheat. Research has shown that beta carotene significantly enhances the absorption of iron by protecting it from diminishing. RELATED: We All Know Whole Grains Are Good for You, but These 11 Are the Healthiest As a bonus, adding vitamin C to your meal (like lemon juice or orange segments), significantly enhances iron absorption in your body. No vitamin C rich foods handy? Get a similar effect by taking a multivitamin with vitamin C, like Centrum, with your meal. RELATED: Red Alert: These Are the 4 Worst Foods That Cause Inflammation
