Tag: Raw vs cooked fruit

According to the Centers for Disease Control and Prevention, only about 12% of American adults eat enough fruit. The question often arises whether cooking this fruit diminishes its health benefits, leading many to believe that raw is always better. However, the impact of heat on fruit is far more nuanced than a simple loss of nutritional value.

According to the Chinese Center for Disease Control, cooking fruits only causes an insignificant loss of minerals and antioxidants while retaining dietary fibers. This provides a different set of benefits, so are stewed fruits good for you, and what makes them different from their raw counterparts?

A recent health trend on social media suggests stewed apples are a powerful tool for gut health. But beyond the hype, are stewed fruits healthy, and how do they compare to their raw counterparts? This article delves into the nutritional science to provide a clear answer.

While raw fruit is often hailed as the nutritional gold standard, cooking can actually enhance the bioavailability of certain nutrients in fruits. The decision to eat fruit cooked or raw isn't a simple choice between 'good' and 'bad,' but rather a balance of benefits and trade-offs depending on the fruit and the cooking method used.

According to a 2008 study, cooking tomatoes for 30 minutes can more than double their lycopene content, a powerful antioxidant. This surprising fact reveals that the effect on the nutritional value of fruits when they are cooked is not a simple case of 'good versus bad,' but a nuanced process involving various nutrients and cooking methods.