The healthy debate between cooked vegetables and raw vegetables | GMA — Transcript

Full transcript

1. 0:00this one we're going to talk about how
2. 0:01you prepare food and house could affect
3. 0:03how much nutrition you're actually
4. 0:05getting we all know vegetables are good
5. 0:07for us but just how good they are may
6. 0:09depend on whether they are eaten cooked
7. 0:11or raw registered dietitian and
8. 0:13nutritionist Maya feller is here with us
9. 0:15you're going to talk to us about these
10. 0:16vegetables let's get started with
11. 0:18broccoli well good morning first things
12. 0:20first
13. 0:21so broccoli it's a great source of
14. 0:24vitamin K C and folate it is also fiber
15. 0:28and antioxidant rich that has been
16. 0:30linked with you know reducing damaging
17. 0:31free radicals in the body so what do you
18. 0:34think it's better so I read the research
19. 0:36and I feel really bad about this I'm
20. 0:38going wrong it is wrong to a good start
21. 0:44no exactly all right so let's move on to
22. 0:45tomatoes yes talking about Tennessee
23. 0:47this is interesting to me because I just
24. 0:49assumed all vegetables there are better
25. 0:51to be eaten raw well mm-hmm that's not
26. 0:53the case though so tomatoes are a great
27. 0:55source of lycopene and they've been
28. 0:56linked to so many benefits including
29. 0:58reduced risk of heart disease and
30. 1:00decreased chances of developing some
31. 1:02cancers however you know here's the
32. 1:05question at hand is it better raw or
33. 1:07cooked what do you think I'm going wrong
34. 1:09okay actually there's a thermal
35. 1:11processing technique it's high heat and
36. 1:13what it's been found to do is actually
37. 1:15increase antioxidant activity and
38. 1:17lycopene there's minimal impact on
39. 1:20flavonoid content now here's a pro tip
40. 1:22when you're cooking those tomatoes cook
41. 1:25them in olive oil because that's gonna
42. 1:27increase the plasma lycopene and that's
43. 1:29what's linked to the heart now you're
44. 1:31talking my language
45. 1:32love that what about carrots now I mean
46. 1:34stews and things I mean you use carrots
47. 1:37for everything or good raw as well yeah
48. 1:39so carrots are a great source of
49. 1:41beta-carotene and again I'm gonna ask
50. 1:43you guys what do you think cooked or raw
51. 1:45going raw again
52. 1:47interesting it's gonna be boiled right
53. 1:50so when you boil carrots the
54. 1:52beta-carotene tends to be more potent
55. 1:54and it seems that it's much better okay
56. 1:57the one we're smelling you Kiwi yes it's
57. 1:59so strong this one in the garlic here
58. 2:00alright I personally love garlic and I
59. 2:02use it on everything right
60. 2:04I mean cooked or raw here's the question
61. 2:07what do you think oh my goodness you're
62. 2:10absolutely right Wow raw
63. 2:14that is tough I know that it's like it's
64. 2:17very strong but there's some anti-cancer
65. 2:19components I imagine eating it raw you
66. 2:23don't have to use I mean I cook it I put
67. 2:25it on everything
68. 2:26Oh quick last one quick leafy greens
69. 2:28that's raw cooked or rot cooked there we
70. 2:31go those fat soluble vitamins A D and K
71. 2:34put it with a little bit of olive oil
72. 2:35and you're good to go to eat your
73. 2:38veggies that's right well hey there GMA
74. 2:42fans Robin Roberts here thanks for
75. 2:44checking out our YouTube channel lots of
76. 2:46great stuff here so go on click the
77. 2:49subscribe button right over right over
78. 2:50here to get more of awesome videos and
79. 2:53content from GMA every day any time we
80. 2:57thank you for watching and we'll see you
81. 2:58in the morning on GMA