uncooked
Raw foods retain heat-sensitive vitamins (particularly vitamin C and B vitamins) and beneficial enzymes that may be diminished during cooking. However, some nutrients like lycopene and beta-carotene become more bioavailable when foods are cooked.
About
Uncooked refers to food that has not been subjected to heat treatment through boiling, baking, roasting, grilling, or other thermal cooking methods. Raw foods retain their original cellular structure, enzymes, and heat-sensitive nutrients that may be altered or destroyed during cooking. This state applies to a wide range of ingredients including vegetables, fruits, grains, legumes, eggs, and meats, each with distinct safety, digestibility, and flavor considerations. The term distinguishes these foods from their cooked counterparts and encompasses both naturally consumable raw items (such as fresh fruits) and those that typically require cooking for safety or palatability (such as raw grains or poultry).
Culinary Uses
Uncooked ingredients are fundamental to numerous culinary preparations across world cuisines. Raw vegetables and fruits feature prominently in salads, ceviches, and crudités, while raw fish (sushi, sashimi, crudo) represents a cornerstone of Japanese and Scandinavian cuisines. Uncooked grains and legumes serve as the foundation for sprouted preparations and raw food diets. In modern gastronomy, raw preparations emphasize ingredient quality and freshness, while maintaining textural contrast and nutritional integrity. Proper handling and sourcing are critical, as some ingredients (eggs, poultry, certain fish) require strict food safety protocols when consumed raw.