1. Eggs: Eating raw eggs can be contaminated with Salmonella bacteria. To ensure that any existing bacteria are killed, eggs need to be cooked to a safe temperature of above 60 degrees Celsius. If eggs are mixed with other ingredients, they should be cooked to a temperature above 70 degrees Celsius.

2. Beef, pork, chicken: Meats need to be cooked to a minimum temperature to ensure health safety: For ground meat, it is above 70 degrees Celsius; beef or lamb, above 60 degrees Celsius and then rest for 3 minutes; for pork, it is above 60 degrees Celsius. Below this temperature will put your body at risk of infection or food poisoning.

3. Cassava contains a derivative of cyanide that can cause poisoning, so they need to be baked, boiled or cooked for the perfect taste and health safety.

4. Raw eggplant contains glycoalkaloids and solanine, which are not deadly, but are still not recommended for consumption. Additionally, a study from Food Chemistry found that eggplants gain additional antioxidant benefits when sautéed in olive oil, giving them another reason to cook them rather than eat them raw.

5. Sprouts are not safe to eat raw because disease-causing bacteria can invade the seeds, even before they develop. This can be dangerous for pregnant women and people with compromised immune systems.

6. Almonds contain cyanide, so they are safer when cooked or roasted than eaten raw.

7. Milk and milk products must be processed before they are consumed to kill pathogens, and this process is important in preventing some serious food-borne infections.

8. Honey should go through the same processes as milk to ensure it is safe to eat. Honey needs to be pasteurized because in its raw form it can contain spores of a toxin called Clostridium botulinum, which is also harmful to pregnant women and children under 1 year old.

9. Wheat flour: Due to the 2016 E. coli outbreak, which was suspected to have come from raw flour, nutritionists advise consumers to avoid foods containing uncooked flour. Raw flour also has higher levels of compounds called phytates or phytic acid. Phytates bind to certain minerals like iron, zinc and calcium, preventing them from being absorbed.

10. Green beans, when uncooked, are higher in protein, which can cause digestive problems.

11. Broccoli, when cooked properly, can increase cancer-fighting compounds called glucosinolates. One study looked at the effects of steaming broccoli versus frying or boiling and found that steaming kept or increased the glucosinolates, while frying and boiling significantly reduced the compounds. Cooking broccoli also makes it easier to digest than eating it raw.

12. Asparagus is one of those vegetables that needs to be cooked properly to enhance its flavor and reap its amazing health benefits. Research from the Institute of Food Technology found that cooking green asparagus increased its antioxidant content compared to eating it raw.

13. Cooking kale can help soften the fibers and aid digestion. Additionally, cooked kale is better for people with thyroid disease, as its raw form can inhibit the thyroid's absorption of iodine. 14. Chinese cabbage and Chinese broccoli are harder to digest when eaten raw. When cooked, these vegetables are higher in vitamin C, vitamin K, magnesium and folate.

15. Spinach: Steaming this “superfood” not only helps digestion but also helps absorb iron and calcium more easily.

16. Zucchini: Research published in the Journal of Agricultural and Food Chemistry shows that boiling or steaming can increase the nutritional value of this food.

17. When cooked, tomatoes release a nutrient called lycopene, an antioxidant that can improve heart health and reduce the risk of certain cancers.

18. When cooked, mushrooms are more flavorful and safer than when eaten raw. Choose carefully the source of safe mushrooms to avoid the risk of wild mushroom poisoning.

19. Red Beans: Just eating 4 or 5 raw red beans contains high levels of toxins, which can cause severe food poisoning.

20. Uncooked potatoes can contain toxic compounds called glycoalkaloids, which put pressure on the digestive system. Not to mention, the taste and texture will not be appetizing either.