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Benefits of cooking vegetables -part 1 1. Cooking of tomatoes makes the antioxidant lycopene 5 times as bioavailable , whereas cooking if carrots also increases the bioavailability and absorption of beta carotene. 2. Most of the nutrients in vegetables are stored within fibre and cellulose which are easily dissolved when cooked making nutrients more readily available.cooking also reduces the amount of antinutrients which is great for absorption of vitamins and minerals. 3. Over cooking or charri
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