Eating raw foods is not just a trend; it’s a way to tap into the natural essence of fresh produce and gain the most nutritional value. Many vegetables, fruits, and nuts retain their rich supply of vitamins, minerals, and enzymes when uncooked. Here’s a list of ten foods that nutritionists and health experts often recommend eating raw to ensure you’re getting the full spectrum of their health benefits.
Leafy Greens
Raw spinach, kale, arugula, and other leafy greens are rich in vitamins, minerals, and antioxidants. Enjoy them in salads or as wraps.
Berries
Blueberries, strawberries, raspberries, and blackberries are packed with vitamins, fibre, and antioxidants when eaten raw.
Nuts and Seeds
Raw almonds, walnuts, cashews, pumpkin seeds, and sunflower seeds are excellent sources of healthy fats, protein, and minerals.
Cruciferous Vegetables
Vegetables like broccoli, cauliflower, and Brussels sprouts are best eaten raw to preserve their enzymes and nutrients.
Bell Peppers
Raw bell peppers, especially the red and yellow ones, are high in vitamin C and other antioxidants.
Carrots
Crunchy and sweet, raw carrots are rich in beta-carotene, vitamin K, and fibre.
Tomatoes
Raw tomatoes are a great source of vitamin C, potassium, and the antioxidant lycopene.
Celery
Enjoy raw celery sticks as a low-calorie snack, rich in fibre, vitamins, and minerals.
Garlic
Contains allicin, which may have antibacterial and anti-inflammatory properties.
Mushrooms
Certain mushrooms, like button mushrooms, shiitake mushrooms, and oyster mushrooms, can be eaten raw and are a good source of B vitamins and antioxidants.
Remember to wash all fruits and vegetables thoroughly before consuming them raw to remove any dirt, bacteria, or pesticides.
Additionally, while these foods are commonly eaten raw, some individuals may prefer or require them cooked due to taste preferences or digestive issues.
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