Carrots: Carrots are rich in beta-carotene, which is better absorbed by the body when eaten raw. They also provide a satisfying crunch and are a convenient snack option when eaten raw.

Bell Peppers: Bell peppers are high in vitamin C and other antioxidants, which are preserved when consumed raw. They add color, crunch, and flavor to salads and vegetable platters.

Cucumbers: Cucumbers are hydrating and refreshing when eaten raw, and they provide a good source of vitamins and minerals. They are often enjoyed sliced in salads or as a crunchy snack.

Broccoli: Broccoli is packed with nutrients, including vitamin C, folate, and fiber, which are best preserved when eaten raw or lightly steamed. Raw broccoli adds texture and flavor to salads and crudité platters.

Celery: Celery is low in calories and high in fiber, making it a popular choice for raw snacking. It adds crunch to salads, dips, and snacks and provides essential nutrients like vitamin K and potassium.

Radishes: Radishes are crunchy and peppery when eaten raw, and they provide a good source of vitamin C and other antioxidants. They are often enjoyed sliced in salads or as a garnish.

Spinach: Spinach is high in vitamins and minerals, including vitamin K, vitamin A, and folate, which are best preserved when eaten raw or lightly cooked. Raw spinach adds nutrition to salads and sandwiches.

Tomatoes: Tomatoes are rich in antioxidants like lycopene, which is better absorbed by the body when tomatoes are eaten raw. They add juiciness and flavor to salads, sandwiches, and salsas.