🧠 Eating Vegetables Isn't Always Healthy?
These Facts Will Make You Think Twice!

🥦 Myth #1: “Raw vegetables are always healthier”

Fact: Not all vegetables are best consumed raw. Some actually increase in nutritional value when cooked.

• Tomatoes: Lycopene increases when cooked. (Journal of Agricultural and Food Chemistry, 2002)
• Carrots: Beta-carotene is better absorbed when cooked.

👉 Caution: Don’t overcook them as it can destroy water-soluble vitamins like vitamin C.

🥬 Myth #2: “The more veggies you eat, the better”

Fact: Too much of anything can be harmful — even vegetables high in oxalates like spinach and kale.

(Source: Harvard T.H. Chan School of Public Health)

👉 Tip: Rotate your veggies daily. Don’t stick to just one kind.

🥤 Myth #3: “Vegetable juice is healthier than whole veggies”

Fact: Juicing vegetables removes most of the fiber, which is essential for digestion, blood sugar control, and satiety.

• Natural sugars are absorbed faster → blood sugar spikes
• Both soluble and insoluble fiber are mostly lost in straining

(Source: Mayo Clinic & American Heart Association)

👉 Better to eat veggies whole or as smoothies (which retain fiber).

🌱 Myth #4: “Organic vegetables are always more nutritious”

Fact: The nutritional difference between organic and non-organic is minimal. The main benefit of organic is lower pesticide exposure and eco-friendliness.

(Source: Stanford University Meta-analysis, 2012)

🌈 Myth #5: “Green vegetables are the healthiest”

Fact: Non-green vegetables also offer unique nutrients. Color = different phytonutrients.

• 🧡 Carrots → Beta-carotene (Vitamin A)
• ❤️ Red bell pepper → Vitamin C & antioxidants
• 💜 Eggplant → Anthocyanins (heart health)
• 🔴 Beets → Natural nitrates (blood pressure)

(Source: Cleveland Clinic & American Institute for Cancer Research)