Onions are packed with antioxidants. Exposing onions to heat reduces the benefits of cancer-protecting phytochemicals.
Cucumbers are all about that fresh, crisp, and crunchy texture. Cooking them not only will affect their texture, but also reduce their nutritional content.
Watercress contains a number of enzymes that become damaged when exposed to heat. Consuming raw watercress will preserve its phytochemicals
Seaweed is packed with iodine, magnesium, iron, and calcium. Cooking it can diminish its nutritional value.
Minerals and fiber in avocados can be lost during cooking. Nonetheless, avocados can still be cooked (even though you might prefer them raw, anyway).
Not only are these nutritionally awesome, they are also delicious and versatile. They're best eaten fresh, frozen, or dried.
Olive oil is packed with vitamin E and antioxidants, which may be affected by heat. It is, however, safe to cook with it.
These are low in calories and rich in vitamin B6, vitamin E, magnesium, and especially vitamin C.
Sauerkraut, as well as other fermented foods, is great for your gut bacteria. Heat, however, will kill the good bacteria.