is a powerful antioxidant that actually increases in concentration as tomatoes go through the cooking process.
In fact,one studyfound that people following a strict raw foods diet had relatively low levels of lycopene.
Research indicates that lycopenemay be helpful in preventing certain cancers, such as skin cancer and breast cancer.
Go for stewed tomatoes, tomato sauce, and tomato paste to reap the benefits.
We love thisspaghetti and meatballswith a homemade roasted tomato sauce.
Dig into thisSpringtime Broccoli Slawfor a new way to try raw broccoli.
Carrots
Studiesshow that when carrots are cooked, their levels of beta carotene go up.
Beta carotene is an antioxidant that the body converts to vitamin A.
It’s essential for the function of many systems in the body, from reproduction to vision to immunity.
Try theseHoney Roasted Carrots with Tahini Yogurt.
Folate is a water-soluble vitamin, which means it breaks down during the cooking process.
We love thisSpinach and Raspberry Salad.
Brussels Sprouts
Cruciferous veggies, like Brussels, form an organic compound called indole when cooked.
Indole has been shownto kill precancerous cellsbefore they turn malignant.
Get your fill with theseRoasted Brussels Sprouts with Hazelnut Chimichurri.
Bell Pepper
Bell peppers contain about three times the vitamin C of an orange.
(Pro-tip: Yellow peppers contain the most vitamin C!)
