There’s actually a winner here.

Nutrition experts break down the "Bioavailability Paradox," revealing how the way you prep your greens determines whether you’re getting a Vitamin C boost or an Iron surge.

When you cook certain vegetables, your body can absorb their nutrients more easily. Cooked carrots, tomatoes, leafy greens, onions and eggplant deliver even more nutrients. Dietitians want you to eat ...

Plenty of vegetables can be enjoyed as-is, but some produce items are simply better when cooked. Here's 11 veggies that ...

Raw food enthusiasts argue that raw fruits and vegetables keep more of their natural nutrients and enzymes, while cooking can destroy some of these valuable nutrients. On the other hand, those who ...

January is in full swing, and with it inevitably comes many health-focused New Year’s resolutions. Maybe it’s getting in more movement, journaling to stop doom scrolling, or eating more vegetables. If ...

Breakfast staples in many homes, eggs are preferred for their high nutritional value and taste. However, there’s always a debate between raw eggs and cooked eggs, and which is better.

Last week, I bought one bad clam, along with approximately a hundred of its siblings, from a perfectly respectable (and totally blameless) fish monger. The clam sojourned briefly in my refrigerator ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...