Why is it less nutritious for you to eat cooked fruit and vegetables than fresh vegetables?

It's not necessarily less nutritious to eat cooked fruit and vegetables than fresh ones. While there are some nutrients that may be lost during cooking, there are also benefits to cooking. Here's a breakdown:

Nutrient Loss During Cooking:

* Water-soluble vitamins: Vitamins like vitamin C and B vitamins are more susceptible to being lost during cooking, especially when boiled or steamed.

* Antioxidants: Some antioxidants, like flavonoids, can be degraded by heat, although not all are affected.

* Other nutrients: Some minerals, like potassium, can also be lost to the cooking water.

Benefits of Cooking:

* Improved digestibility: Cooking softens cell walls, making it easier for your body to digest and absorb nutrients.

* Increased bioavailability: Cooking can sometimes increase the bioavailability of certain nutrients, meaning they are more easily absorbed by the body. For example, cooking tomatoes increases the amount of lycopene, a powerful antioxidant, available for your body to use.

* Reduced risk of foodborne illness: Cooking kills bacteria that can cause foodborne illnesses.

* More versatile: Cooking allows for a wider variety of dishes and flavors, encouraging you to eat more fruits and vegetables.

Important Considerations:

* Cooking methods: Different cooking methods have different effects on nutrient content. Steaming, stir-frying, and microwaving are generally considered to preserve more nutrients than boiling.

* Cooking time: The longer you cook fruits and vegetables, the more likely you are to lose nutrients.

* Adding fat: Adding fat to your cooking can help with nutrient absorption, but it should be done in moderation.

Conclusion:

Both fresh and cooked fruits and vegetables are nutritious and should be included in a balanced diet.

Instead of focusing on whether cooked or fresh is "better", focus on eating a wide variety of fruits and vegetables in different forms to ensure you get a good mix of nutrients.