Cooking can destroy compounds thought to be healthy, but it can also make others more accessible. The bioaccessibility of the carotenoids is higher from boiled versus raw carrots for example. Lycopene in tomatoes is more accessible when cooked as well. This can be attributed to greater disruption of the plant tissues by heating, thereby facilitating nutrient release.
At the same time, heat can destroy nutrients like vitamin C so overcooking should be avoided.
The bottom line: eat some raw, some cooked and enjoy the health benefits of both!
The information on this site is solely for purposes of general patient education, and may not be relied upon as a substitute for professional medical care. Consult your physician for evaluation and treatment of your specific condition.
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