Luộc, Hấp, Hay Ăn Sống? Hướng Dẫn Nấu Rau Củ Giữ 100% Dinh Dưỡn

The health benefits of eating vegetables raw versus cooked depend on the specific nutrients involved. While heat can destroy water-soluble vitamins, it enhances the bioavailability of fat-soluble antioxidants and eliminates harmful parasites. A balanced approach—combining raw and cooked preparations based on the vegetable type—is essential for maximizing nutrition and ensuring food safety.