Red pepper contains a large amount of vitamin C. Vitamin C helps to repair, regenerate tissues and protect against heart disease. When you cook it, the level of vitamin C will significantly decline. So, if you want to get the best out of red pepper, do not cook it!
Quite a number of people hate eating raw garlic because of the smell. However, cooking it reduces the antioxidant allicin, which helps fight heart disease and cancer. Garlic does contain other nutrients that remain intact after cooking, but to maximize its benefits, it’s best to enjoy garlic raw.