New information has surfaced as to which vegetables we should be cooking and which should be eaten raw. While raw food diets have been hailed the healthiest and latest trend, studies show some vegetables are most nutritious when cooked. "While raw foodies claim eating all vegetables in their raw, natural form provide high energy, weight loss and improved digestion - a raw food diet is not a sustainable way to eat," says Dietician Helen Bond. Some raw foods lack nutrients that can only be brought out in cooking, and raw food in general can be lack ouster and boring over time. So which foods are best in their organic state, and which should we through in the pot? Let us fill you in! Food: Carrots Best When: Cooked Surprised? I love munching on crisp, raw carrot sticks but actually when carrots are cooked, their beta carotene levels sky rocket. This nutrient helps maintain good vision and immune system health. Try roasting or steaming carrots for delicious results! Food: Spinach Best When: Raw Spinach is loaded with potassium, calcium, magnesium and folate. It supports healthy immunity, provides energy and keeps bones strong. It is best in it's raw form and perfect for salads and garden fresh wraps. Food: Cabbage Best When: Cooked Cabbage is folate and Vitamin C rich, a cancer preventer and muscle degeneration preventer. Braising, blanching or steaming all aid in bringing out cabbage's nutrients. Food: Red Peppers Best When: Raw There is twice as much Vitamin C in a red pepper as there is in an orange! But Vitamin C is highly unsustainable in heat, so chowing down on red peppers should be done raw. They can be great to dip in hummus or add raw to a pita!