 |
 |
||||||
|
||||||
|
|
The Bottom Line
Nearly any vegetable is better than no vegetable at all.
ALL vegetables will provide health benefits (unless you are allergic to them), but some vegetables are inherently better for you than others and the state in which you eat them (raw vs. cooked) greatly affects their nutritional value.
Depending on your own biochemical needs, which can be determined by Metabolic Typing, certain vegetables will be best for your health. Generally speaking though, the greener the vegetable the better. This includes vegetables like asparagus, avocado, collard and other greens, spinach, zucchini, broccoli and cabbage. Peppers, tomatoes and cauliflower, and herbs like parsley and chives are also very nutritious. Please consult my Recommended Vegetables List for a more comprehensive list.
Vegetables to use sparingly include beets, carrots, eggplant and winter squashes. These offer some nutrients but are high in carbohydrates and will cause your insulin levels to rise. Potatoes should be avoided, as they are a starch that will be converted to glucose (sugar) in your body causing insulin levels to rise while providing little to no benefits.
There are valuable and sensitive micronutrients that are damaged when you heat foods. Cooking and processing food destroys these micronutrients by altering their shape and chemical composition. So, ideally, vegetables should be consumed raw. I highly recommend vegetable juicing as a way to incorporate raw vegetables into your diet.
The quality of your vegetables is also important. I recommend that you buy organic vegetables, as this will decrease your exposure to toxic pesticides. Organic vegetables also have two to five times more nutrients than non-organic vegetables. Many people agree that they taste much better too.
