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p.p1 {font-family:'Helvetica Neue LT Std', 'Helvetica', Arial, sans-serif; font-weight:normal; color: #121a31} Many other tough, leafy greens become more bioavailable and easier to digest when cooked, making them more nutritious than when raw. But eating raw greens like spinach and kale is still better than eating none at all!

p.p1 {font-family:'Helvetica Neue LT Std', 'Helvetica', Arial, sans-serif; font-weight:normal; color: #121a31} For carrots and tomatoes, a little processing is a good thing. These veggies pack the greatest antioxidant punch in the form of juices, sauces, and purees.

p.p1 {font-family:'Helvetica Neue LT Std', 'Helvetica', Arial, sans-serif; font-weight:normal; color: #121a31} Kids aren’t wrong – mushy vegetables suck. Steam, blanch, or stir-fry cruciferous veggies such as broccoli, cauliflower, and brussels sprouts to keep their enzymes in cancer-fighting form.

p.p1 {font-family:'Helvetica Neue LT Std', 'Helvetica', Arial, sans-serif; font-weight:normal; color: #121a31} Raw kale and cabbage contain tough fibers that your body can’t easily break down. To jump-start digestion, vigorously massage leaves with dressing or oil until halved in bulk and slightly discolored.

p.p1 {font-family:'Helvetica Neue LT Std', 'Helvetica', Arial, sans-serif; font-weight:normal; color: #121a31} Chopping garlic and onions helps release anticancer enzymes, but heat stops this process. So wait 10 to 15 minutes before tossing them in a hot pan.