Although some people think it is better to eat raw foods, there is evidence that the nutritional value of some vegetables increases when preparing cooked or steamed. In a study published in late 2007 in the Journal of Agricultural and Food Chemistry compared the effects of three methods of preparing food, namely: boiling, steaming and frying on the nutritional content of carrots, zucchini and broccoli . It was found that the boil and steam them were preserved antioxidant compounds whereas frying caused a significant loss of these compounds. In the case of broccoli found that you steam content increases compounds called glucosinolates that help fight cancer.
It is true that cooking vegetables destroys some vitamin C they contain. However, vegetables contain other antioxidants than vitamin C and some of these require heat to be released by the plant cells so they can be absorbed by the human body. In research conducted at Cornell University in New York was found to cook the corn cobs in turn produces an increase in antioxidant level. One of these antioxidants is ferulic acid. This is a substance contained in various foods of plant origin. Ferulic acid, usually is attached to the cell wall, state in which it is not easily absorbed by human body. Cooking, however, makes it releases a large amount of this substance.
Moreover, it is important to note that it has been found in fried foods, baked or prepared on the grill or barbecue there is a harmful substance known as acrylamide is created can increase the risk of several cancers. In food, boiled, however, this does not happen.
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