Generally speaking, any vegetable that tastes very bitter when raw should be avoided as this means it has lots of antinutrients in it. I personally avoid even raw vegetables that taste bland, other than raw salad, as I find that they are nutritionally useless.
My raw/cooked percentages vary all over the place. In the past, I have eaten and drunk 100% rawpalaeo(ie not even alcohol) for as long as 12 months at a time with just one cooked meal at the end of each year, that one usually being at Christmas - and I did this routine for many years. In recent times, I have allowed myself to sometimes eat cooked foods on key social occasions as I cannot always ask for raw fish(sashimi) or raw steak tartare every time I eat with someone, plus Christmas is an issue if I have to share a bird with others. Whatever the case, I would not recommend anyone to eat anything less than 95% raw if they are suffering from health problems.