Antioxidants abound in onions. Heat lowers onion phytochemicals' cancer-fighting properties.
Cucumbers are fresh, crisp, and crispy. They lose nutritional value and texture when cooked.
Watercress enzymes are destroyed by heat. Raw watercress preserves phytochemicals to fight cancer.
Seaweed contains iodine, magnesium, iron, and calcium. Cooking reduces its nutritional value.
Avocados lose minerals and fiber when cooked. Avocados can be cooked, however you may prefer them raw.
Olive oil contains vitamin E and antioxidants, which heat can damage. However, cooking with it is safe.
Besides being nutritious, these are tasty and flexible. Fresh, frozen, or dried are excellent.
These are low-calorie and high in vitamin B6, E, magnesium, and C.