What are the nutritional differences between cooked and raw vegetables?

Both raw and cooked vegetables have their own nutritional benefits, but the cooking process can affect the nutrient content in some ways. Here are some differences in nutritional value between cooked and raw vegetables:

• Vitamin C: Vitamin C is sensitive to heat and can be easily destroyed during cooking. Raw vegetables generally have a higher vitamin C content than cooked vegetables.
• Vitamin A: Cooking can actually increase the availability of vitamin A in some vegetables. For example, the beta-carotene in carrots becomes more easily absorbed by the body after cooking.
• Lycopene: Cooking can also increase the availability of lycopene, a powerful antioxidant found in tomatoes. Studies have shown that cooked tomatoes have higher levels of lycopene than raw tomatoes.
• Fiber: Both raw and cooked vegetables are good sources of fiber, but cooking can break down the fiber in some vegetables and make it easier to digest.

It's important to note that the method of cooking can also affect the nutrient content. For example, boiling vegetables can leach out some of the nutrients into the cooking water. Steaming, microwaving, or roasting vegetables can help preserve more of their nutrient content.