An article in the New York Times explains that different cooking methods change the nutritional value of different vegetables. There are some surprises there, which may be of interest to people aiming to get the maximum benefit from their veggies. Overall, though, I suspect those who can afford to decide whether to bake, boil or microwave are least likely to need their micronutrients, while those who have no choice also have the greatest need.
Yeah, I found that article too – it’s interesting stuff…
My first thought was about those people who think it’s just all to confusing having to decide between raw and cooked and therefore just don’t bother having vegetables at all.
But you’re right, there’s a more important global perspective to this one. And you have to wonder about the nutrient content of vegetables in those countries that have to feed their family from one big pot containing all of the food available to them thrown together, simmering away for days at a time