VEGETABLES THAT ARE HEALTHIER WHEN COOKED Was anyone else surprised about Celery, or was it just me? Tomato: Cooked tomatoes have significantly higher levels of lycopene than raw ones Kale: Raw kale contains isothiocyanates, which prevent the body from using the iodine it needs for the thyroid.. Cooking deactivates this enzyme Spinach: Steaming spinach can reduce the vegetable’s oxalic acid—which interferes with your body’s absorption of iron and calcium—by up to 53 percent. Celery: According to a 2009 study in the Journal of Food Science, celery’s antioxidant power increases when cooked (except boiling) Carrot: Cooking this vegetable boosts its beta-carotene levels. Source: EatThis.Com #vegetablegarden #vegetables #cookedveggies #rawvscooked #rawfoodvscookedfood #thesecretlifeofeb #plantbased #flexitarian #gomary #gomarygomary