The consumption of raw vegetables is associated with multiple health benefits, due to their high content of fiber, vitamins, and antioxidants. According to the World Health Organization (WHO), a daily intake of at least 400 g of fruits and vegetables can reduce the risk of cardiovascular disease, diabetes, and certain types of cancer.

Nutritional studies show that vegetables consumed raw, such as carrots, peppers, or cabbage, retain water-soluble vitamins (C and B) and natural enzymes intact. By contrast, cooking at high temperatures can reduce vitamin C content by up to 40% and folic acid by up to 30%.

In Romania, INS data show that only 35% of consumers meet the daily recommendation for fruit and vegetable intake, indicating significant growth potential for the fresh and ready-to-eat products market.

In the long term, promoting the consumption of raw vegetables, alongside diversifying the range of convenient products (packaged salads, vegetable mixes), can contribute to improving public health and stimulating local production.

(Photo: Freepik)