Carrots? Cooked. They are better cooked because they release beta-carotene when cooked. Beta Carotene is an antioxidant that helps fight free radicals in the body.
Red Peppers? Raw. The Vitamin C in peppers is water soluble, so when cooked the Vitamin C is leeched out. Eat them raw for the best benefits.
Onions? Cooked. Onions have flavonoids that are released when cooked. These flavonoids offer protection from heart disease and cancer.
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