Are raw vegetables healthier than cooked?

While many vegies retain more nutrients when eaten raw – due to not losing heat and watersoluble vitamins – this is not always the case. For example, the lycopene in tomatoes is better absorbed when they are cooked, particularly along with a little oil, and the carotene in carrots becomes more available through cooking. The best option is to include a variety of raw (such as salads) and lightly cooked (such as steamed

or stir-fried) vegetables.