Some fruits and vegetables are actually healthier for you when they
are cooked. We often hear that raw foods are always the healthiest
choice, because they contain more vitamins and minerals, however that
is not always the case. As Lori Corbin, the food coach on ABC news
tells us last week, some foods are actually richer in nutrients when
they are cooked.

Cooking vegetables that are high in fat soluble vitamins like D, E, A
and K will actually increase their nutritional benefits.

For example, researchers have found that the availability of lycopene
in tomatoes and beta carotene in carrots is boosted when they are
heated.

In most cases, the vegetables should be steamed, lightly roasted or
baked in foil to preserve nutrients, as boiling will cause loss of
nutritional value. Except in the case of carrots, they should be
boiled until tender.