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Cooked Veggies Are Better Than Raw Ones—Here’s Why

Stomach Soothers

In most cases, cooking vegetables reduces their nutritional value. (Thanks for highlighting that fact, cold-pressed juice trend.) However, in some cases, adding heat actually ups their health-boosting value. The carotenoids in carrots, for example, become more bioavailable after the sticks are cooked.

One of our favorite ways to do so in the chillier months is roasting. Set your oven to 375 degrees, toss carrots with olive oil, salt and pepper (add some garlic and herbs if you want to get fancy) and let them go for 25 minutes. The lovely caramelization is a delicious reminder of the cardiovascular-boosting benefits you’ll receive with every bite.

P.S. Including sliced parsnips adds a dose of potassium too!

Team WR

Team WR

Team WR represents the Women's Running staff and community behind the magazine and womensrunning.com. The team was created in July 2014 when Women's Running underwent its first re-design since it debuted in 2009. Collectively, Team WR has run everything, from marathon, to half, to novelty runs, to ultras, to 10K and 5K races, to obstacle events, to triathlons.