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If you subscribe to the tenets of the raw food diet, or even if you don’t, you may have heard the phrase, “When you cook it, you kill it.” Many people believe that applying heat to vegetables — whether by sautéing, boiling, steaming, frying, roasting or grilling — zaps their nutrition.

But Emily Ho, a professor of nutrition and director of the Linus Pauling Institute at Oregon State University, said that while it’s true that certain cooking methods can change the amount of nutrients you get from many vegetables, it’s not always for the worse. And in fact, heat from cooking can enhance some nutrients and other beneficial compounds your body will absorb.

Think you know which vegetables are better eaten raw versus cooked? Take our quiz to find out.