garlic, no need to cook it to benefit from its taste and qualities. It is better to cut it into very small pieces which will be well distributed in the preparation, for example in a mixer.
5 – ASPARAGUS
Low in calories and full of vitamins, asparagus has several benefits for our body. Indeed, thanks to their high content of vitamins A, B and C, folic acid and iron, asparagus contributes to the formation of blood cells, promotes intestinal transit and prevents cancer and cardiovascular diseases. But by eating it cooked, asparagus loses 50% of its benefits.
6 – ONIONS
- Onions provide many health benefits, including fighting cancer thanks to their high concentration of quercetin, a flavonoid. “By consuming your onions raw, you maximize their anti-cancer properties,” says nutritionist Ashley Walter. Cooking it reduces the benefits of its cancer-fighting phytochemicals. »
- Additionally, onion is part of the alliaceae family, which means it contains antiplatelet agents that can prevent cardiovascular disease. A 2012 study found that raw onions heated in the oven completely lost their heart-healthy properties in up to 30 minutes.
7 – ZUCCHINI
- Cut into thin slices, accompanied by diced Grany apples and a drizzle of olive oil, they go perfectly with flank steak browned in garlic. Pleasure guaranteed.
