[jimbo2012]

Well all the nutrition isn't lost in cooking but a small degree.

We think cooked is safer than raw in general.

To get the most nutritional value from the vegetables you eat, you should minimize the cooking time of vegetables to just what is necessary to enjoy them. Several types of vegetables, such as broccoli and cauliflower, can be eaten raw, doing away with any issues cooking might cause.


However, cooking vegetables can also add some nutritional benefits not found in raw vegetables. Researchers in a 2008 study published in the “British Journal of Nutrition” tested nutrient levels in 198 subjects who adhered to a raw-food-only diet. They found the subjects had normal levels of vitamin A and high levels of beta-carotene. However, nearly 80 percent had below-average levels of lycopene, a carotenoid that is a strong antioxidant.

Boiling is the preferred method of cooking certain types of vegetables. A 2008 study in “The Journal of Agriculture and Food Chemistry” found that boiling carrots and zucchini increased total carotenoids and lutein levels. Fill up a large saucepan and allow the water to boil. Add salt to the water, if desired. Boil your vegetables until just tender. If boiled too long, they will lose nutrients

Steaming is a healthy way to prepare your fresh vegetables. An easy way to steam vegetables is to use a steaming basket. Place the vegetables in a steaming basket in a pot containing approximately 2 inches of boiling water. Cover with a lid. The steam from the water will help to soften and cook the vegetables without overcooking them. Steaming certain vegetables helps to retain more antioxidants than other methods of cooking, including boiling

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