Raw veggies. Cooked veggies. Some say, Go raw! Others say, Cook ‘em! As long as you don’t deep fry or dip them in high calorie sauces (cheese and ranch come to mind…) the difference boils down to this: eating vegetables raw or cooked (not shriveled) is better than not eating them at all. Some vegetables have higher nutrient content when eaten raw; some have higher nutrient content when cooked.
An example of a huge increase in vitamins by cooking is found in broccoli. The daily value of vitamin A goes from 43% (raw) to 87% (cooked); vitamin C jumps from 110% (raw) to 303% (cooked); vitamin E and K have 0% (raw) but 20% vitamin E and 494% vitamin K when cooked.
For more examples of raw and cooked vegetable nutrient content:
~ Celery raw is good for the jaw, but celery stewed is more quietly chewed ~