Technically a fruit, but commonly treated as a vegetable, cucumbers are a cool, crisp addition to your raw veggie lineup.

Broccoli: Raw and cooked. Storage tip: Keep broccoli wrapped in packaging in the refrigerator at 1 degree Celsius (or 33.8 degrees Fahrenheit). Unlike most vegetables, ...

Ideally, you should consume ½-1 cup raw or cooked broccoli two to three times a week to capitalize on its nutrients without risking the side effects of excess fiber or thyroid-impacting ...

For her broccoli salad, McCarthy likes to sauté some shallots (which are part of the onion family) in olive oil, then adds Dijon mustard, apple cider vinegar, a touch of honey or maple syrup ...

Furthermore, some foods are better cooked than eaten raw. For example carrots. They have more bioavailable beta-carotene, which is a source of vitamin A, when they're cooked than when they're raw.

Hence, by far the largest amount of sulforaphane you can get from broccoli is by munching on raw florets. Ugh. This got the team of researchers thinking about the results of stir-frying – the ...

I was at a young, impressionable age when President George H.W. Bush made his somewhat tongue-in-cheek declaration to the press that “I do not like broccoli. And I haven’t liked it since I was ...

When it comes to cruciferous vegetables, we often talk about broccoli, cauliflower, and cabbage. Did you know they are a ...

Raw broccoli Broccoli makes for a classic crudité, especially when the florets are cut a little smaller for easier chewing. Serve with ranch dressing, or any other dip of your choice, including ...

Raw broccoli. Broccoli makes for a classic crudité, especially when the florets are cut a little smaller for easier chewing. Serve with ranch dressing, or any other dip of your choice, including ...