Cooking can lead to the loss of nutritional value in some foods, so experts advise consuming certain foods raw to get the maximum benefit from them.

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Recently, DNA India revealed 7 foods that lose their nutritional value when cooked, including:

1. Berries: Vitamin C, sensitive to heat, and antioxidants in berries can degrade during cooking. Experts recommend consuming them raw for maximum benefits.
2. Garlic: Eating garlic raw is the best way as it loses some beneficial compounds during cooking. However, cooked garlic retains some useful elements and reduces the side effects of consuming raw garlic.

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1. Broccoli: Cooking broccoli for extended periods reduces vitamin C levels. Experts advise against overcooking broccoli to benefit from its vitamin C content.
2. Spinach: High cooking temperatures reduce the vitamin C levels in spinach. Experts recommend cooking spinach at low temperatures to retain its healthful elements.
3. Citrus Fruits: Many prefer consuming citrus fruits raw, as cooking certain citrus fruits in various dishes or for making jams significantly reduces their vitamin C levels.

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1. Fish: Overcooking for extended periods or reheating fish after cooking leads to the loss of omega-3 fatty acids, one of its key components.
2. Bell Peppers: Bell peppers are recommended to be consumed raw as heating diminishes their vitamin C and reduces their nutritional content.