That's not true for all plants. For example, cooking can boost the absorption of the phytonutrient beta-carotene in carrots. Artichokes, beets, and onions can a

That's not true for all plants. For example, cooking can boost the absorption of the phytonutrient beta-carotene in carrots. Artichokes, beets, and onions can also be boiled without losing antioxidants. Microwaved green beans are actually more nutritious than raw green beans. Source: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01091.x/full http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009....