Nutrient Preservation

I was reviewing some information nutritionist Marion Nestle had written recently on whether or not cooking destroys vitamin/nutrients in foods. I recall learning in Nutrition 101 that lycopene has a higher absorption rate when cooked in the presence of oil. Ms. Nestle reported that cooking destroys some nutrients (vitamin C is a good example) but makes others more available (beta-carotene). This is yet another reason why it's important to encourage variety in your diet.