Many people would advise against eating raw vegetables. Salads are considered fresh, natural, and full of nutrients. And this is true of many vegetables, but others with a better taste will be cooked. Three vegetables that can cause problems when eaten raw are spinach, cabbage and brinjal (eggplant). When you cook them not only are they safe but they’re also absorbed by your body better. Let’s understand why.
Spinach
Spinach can supply iron, calcium and vitamins. But it also includes oxalates, natural compounds that can block calcium absorption and may also cause kidney stones if someone eats too much of it. Raw spinach can also contain bacteria like E. coli from soil and water, which can lead to stomach infections. Cooking spinach minimizes oxalates, and kills bad germs, making it safer and more nutritious.
Cabbage
Cabbage contains a lot of fiber and vitamin C, but raw cabbage also has goitrogens (or a compound that if you've consumed in excessive amounts can disrupt your thyroid). Those with already existing thyroid issues should take precautions. Raw cabbage is hard to digest but can also cause bloating or gas. Cooking cabbage takes the goitrogens out of things and makes it easier on the stomach.
Brinjal (Eggplant)
Brinjal is a versatile vegetable called the eggplant. But raw brinjal can contain solanine, a natural toxin found in nightshade plants. It can cause nausea, headaches or digestive upset if you eat it raw. Cooking brinjal cuts down on solanine and releases some wholesome antioxidants, such as nasunin, which keep your cells from getting destroyed.
And eating vegetables raw is the wrong strategy. Spinach, cabbage and brinjal are examples of vegetables that need to be cooked before eating. Cooking eliminates toxic substances, kills bacteria and enhances nutrient absorption. And so salads are great, but remember not all vegetables belong in them. These three can be significantly safer AND healthier for your gut, thanks to a bit of heat.
