You can start to plant vegetables in July for a winter harvest. Palphramand suggests sowing kale and cabbage, choosing ...

Low-calorie vegetables bring a ton to the plate, whether or not you’re trying to lose weight. Really, all vegetables have a ...

While the raw food trend has its merits, not all vegetables are created equal when it comes to munching them uncooked.

From nutrient absorption to safety concerns, learn which veggies to never eat raw—and which ones thrive fresh off the cutting ...

Grilling or roasting concentrates the flavor while boosting levels of vitamins A, C and E. The cooking process also helps ...

While the raw food trend champions fresh produce, some vegetables are simply not meant to be eaten straight from the garden. Discover a surprising list of 20 common, and not-so-common, vegetables that ...

There’s no right or wrong way to cook vegetables because, ultimately, eating veggies (in any form) is a win. But if she were to be picky, Lancaster says boiling is the least nutritious way of ...

The debate between raw and cooked vegetables is nothing new, but carrots have a special twist. Their key nutrient, beta-carotene (which your body turns into vitamin A), changes depending on how ...

Raw vegetables shine when they’re given the same attention we devote to cooked dishes. When I eat wings, I often find myself more excited about the crisp carrots, celery and blue cheese than the ...

Raw fruits and vegetables retain their full complement of vitamins, minerals, and other beneficial compounds that might otherwise be diminished through cooking processes.

1. Nutrients Raw vegetables pack a punch when it comes to nutrients. However, when you cook them, a little bit of vitamin C and B complex gets lost. But keep in mind that you can lose some of these ...

Raw tomatoes have less overall antioxidants, but have more vitamin C. 2. Carrots: Cooked may be better than raw. Cook your carrots to get more beta-carotene, an antioxidant that gets converted in ...