Not all leafy vegetables are suitable for eating raw. Leafy vegetables that can be eaten raw include lettuce, cabbage, spinach, leeks, cilantro, celery, spinach and so on.

Leafy vegetables are rich in vitamins and minerals, some vitamins will be lost during the cooking process.

For example, if heated for 20 minutes to 30 minutes, vitamin C will lose more than 60%.

Vitamin C is a natural antioxidant. It has anti-oxidant, anti-inflammatory, antibacterial and antiviral effects, which is very important for health.

Eating raw leafy vegetables can maximize the absorption of the nutritional value of vegetables.

In addition, raw leafy vegetables contain nutrients such as beta carotene, lignin, volatile oil, enzymes, etc. These nutrients are absorbed by the body, can significantly increase the vitality of macrophages, strengthen the immune system, and avoid the risk of various diseases.