To cook or not to cook

The April 2008 IDEA Fitness Journal suggests it may be better to cook certain vegetables, such as tomatoes and carrots, to ensure an increased release of phytonutrients. Lycopene is the nutrient in tomatoes and beta carotene is the one in carrots.

Cruciferous vegetables such as broccoli and cauliflower are recommended to be eaten raw or lightly steamed to preserve their nutrients.

Now you know :-)