Onions: When eaten raw, onions maximize their cancer-fighting properties due to high concentrations of the flavonoid quercetin.
Garlic: Similar to onions, garlic has antiplatelet agents beneficial for cardiovascular health.
Blueberries: Known for their high antioxidant content, particularly flavonoids, blueberries are healthiest when eaten raw.
Red Bell Peppers: A great source of vitamin C, red bell peppers have nearly triple the vitamin C of oranges.
Kale: This cruciferous vegetable contains glucosinolates, which convert into disease-fighting compounds when in contact with the enzyme myrosinase.
Beets: Raw beets are packed with essential vitamins, fiber, folate, and minerals. Cooking beets can lead to a loss of up to 25% of their folate and other nutrients
Pineapple: Fresh pineapple juice contains high levels of the enzyme bromelain, which helps reduce swelling and inflammation.
Broccoli: This vegetable is high in vitamin C and other nutrients. Cooking broccoli in various ways, including microwaving, boiling, and stir-frying, can lower its vitamin C levels.