Well, it's a common notion that eating raw vegetables delivers more nutrients than eating them cooked. So, we thought to weigh this out. The information revealed was actually quite interesting....
Unlike what we usually believe, cooking doesn't necessarily decrease the nutrient value of food. Different nutrients act differently on being heated. few of the foods which actually are better when cooked includes Carrots, Broccoli & Zuccini which contain fat soluble vitamins A,D,E & K and Tomatoes which contain Lycopene. This was ascribed to the thick cell wall dispersion during cooking which releases more nutrients.
Nutrients which suffered loss during cooking were Vitamin C and B complex group.
It was also noticed that frying was most detrimental for nutrients. Microwaving, baking, steaming, boiling all had different effect on the nutrients.
To sum it up, I think it's best to have our meals as a combination of these cooking methods so that we can have the best of all, both taste-wise and nutrient-wise.
Enjoy your meals.......