ANSWERS: 4
  • There are two kinds of fiber: soluble and insoluble. The body needs both for good health. Cooking really shouldn't affect either sort of fiber, although if you were boiling vegetables and then throwing away the water you could lose some of the soluble fiber. Baking, roasting, steaming, etc. wouldn't have an appreciable affect on fiber content. Cooking can affect vitamin content, however. Boiling, in particular, will cause you to lose water soluble vitamins like Vitamin C and all the B vitamins. Other nutrients like lycopene (found in tomatoes) are actually absorbed better after cooking. Typically, though, uncooked or lightly steamed vegetables have more nutrients than long-cooked vegetables. The healthiest vegetables are the ones you eat, so prepare them however you think they taste best.
  • generally speaking yes. Although I have learned that we are able to get more nutrition out of carrots if they're cooked. and there is more lycopene in cooked Tomatoes which is good to prevent prostate cancer. http://healthyeating.sfgate.com/raw-vegetables-vs-cooked-vegetables-5344.html
  • I think so. Fibers are made up of various polysaccharides and some other contents too that can change after cooking. So, it is always better to take raw vegetables for health.
  • thats what ive heard

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