Many believe that you get the most nutients out of your vegetables when consumed raw, however when cooking some vegetables you are making some nutrients more available. Research from Cornell University found that although some nutrients may be destroyed (particularly vitamin C), cooking increases the availability of other cancer-preventing phytochemicals, ultimately increasing the overall antioxidant effect of a food. Overall steaming, slow cooking or baking vegetables will liberate minerals from within making them more available for your body. This doesn’t mean all vegetables need to be cooked, but its important to make sure you are getting a mix of raw and cooked veggies in your diet.
**When cooking vegetables avoid overcooking! 
