Did you ever wonder if it’s more nutritious to consume raw versus cooked vegetables? Some may think that raw vegetables are more nutritious because some nutrients are destroyed in the cooking process. This is true when it comes to nutrients such as folate and vitamin C.

However, recent research shows that carotenoids are better absorbed from cooked foods. Carotenoids are subtances in food that have powerful antioxidant properties. They are found in orange, red and yellow fruits and vegetables.

Excellent sources of carotenoids include carrots and tomatoes. Carrots have been found to have higher levels of the carotenoid, beta-carotene, after cooking. Lycopene, a carotenoid found in tomatoes, becomes more available in tomato products that have been exposed to heat. Corn’s antioxidant properties are also increased the longer it is cooked. So, cooked or raw, you can enjoy vegetables and their nutritious contribution to your diet.