Check this article out: http://www.ift.org/cms/?pid=1001999
Turns out cooking doesn't always ruin nutrient content, in fact, in some cases it actually increases nutritional value. Here's the recap of the article and what you need to know:
- The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying.
- Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments.
- The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots.
- Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods.
But all that said, when it comes down to it, if your family (especially the kids) like to eat their vegetables a certain way, listen to them, at least they'll eat um...