Carlene Thomas’ experience, two types of people ask her advice as a dietitian about the healthiest way to prepare vegetables.

Research shows different cooking methods do affect the nutritional content of produce, but it’s not as simple as raw vs.

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but it’s not as simple as raw vs. steamed vs. roasted. Not always. Prolonged exposure to high heat degrades many nutrients. But cooking not only softens the cellular walls in vegetables ...

it also changes their structure to increase what’s called bioavailability — the body's ability to absorb the vegetables’ nutrients, Thomas said. The result is often more nutritious than raw ...