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Cooking tomatoes, for example, five times increase in bioavailability of the antioxidant lycopene. Similarly, cooking carrots makes the beta-carotene that contain more available for the body to absorb. Soups are full of nutrients that would be unavailable in a pot of raw carrots, onions, turnips and potatoes. Cooking can also reduce certain chemicals in a plant that inhibit the absorption of minerals, including important minerals such as zinc, iron, calcium and magnesium. Cooking spinach iron and calcium makes available its leaves, for example. It is true that some nutrients are lost in the kitchen, such as vitamin C and some B vitamins, however, "plants are as excess nutrients that even this breakdown is negligible in practical terms." And by eating both raw and cooked foods, overcooki... Read more

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