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Feb 01, 2013 · But while some raw items might be super-healthy, studies have found that cooking can actually amplify some nutrients, like lycopene in tomatoes and antioxidants in carotenoids such as carrots, spinach, sweet potatoes, and peppers.
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Cooking vegetables over a long period of time or in large amounts of water can reduce vitamin C content, but cooking does make some antioxidants, such
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