While raw vegetables have a place in any healthy diet, there are some benefits to cooking, too. Some nutrients become more bioavailable when cooked. Carrots, for example, have more bioavailable beta- carotene - a rich source of
vitamin A - when they're cooked than when they're raw. Lycopene, the antioxidant that help make tomatoes red, is best absorbed when cooked. So eat your vegetables raw as well cooked also to get maximum benefits.So eat your vegetables cooked via a range of healthy cooking methods- steaming, roasting, boiling, grilling and so on - as well raw. A variety of cooking methods, as well as a variety of food, are the key to a well- rounded diet that delivers the nutrients you need.