Editing Cooking (section)

===Effects on nutritional content of food===
{{See also|Raw foodism}}
[[File:Rawtomatopasta1.jpg|thumb|A raw [[tomato sauce]] with [[olive]]s, [[celery]], [[spinach]] and [[walnut]]s on [[zucchini]] noodles.]]

Proponents of [[raw foodism]] argue that cooking food increases the risk of some of the detrimental effects on food or health. They point out that during cooking of vegetables and fruit containing [[vitamin C]], the vitamin elutes into the cooking water and becomes degraded through oxidation. Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin.<ref>{{cite web|url=http://www.potato2008.org/en/potato/factsheets.html|title=Potato, nutrition and diet – International Year of the Potato 2008|access-date=14 August 2011|archive-url=https://web.archive.org/web/20071105095547/http://www.potato2008.org/en/potato/factsheets.html|archive-date=5 November 2007|url-status=dead}}</ref> However, research has shown that in the specific case of [[carotenoid]]s a greater proportion is absorbed from cooked vegetables than from raw vegetables.<ref name="news.bbc.co.uk"/>

[[Sulforaphane]], a [[glucosinolate]] breakdown product, is present in vegetables such as [[broccoli]], and is mostly destroyed when the vegetable is boiled.<ref>{{Cite journal | last1=Jin | first1=Y. | last2=Wang | first2=M. | last3=Rosen | first3=R. T. | last4=Ho | first4=C. T. | title=Thermal Degradation of Sulforaphane in Aqueous Solution | doi=10.1021/jf990082e | journal=Journal of Agricultural and Food Chemistry | volume=47 | issue=8 | pages=3121–3123 | year=1999 | pmid= 10552618| bibcode=1999JAFC...47.3121J }}</ref><ref>{{cite journal|last1=Bongoni|first1=R|last2=Verkerk|first2=R|last3=Steenbekkers|first3=B|last4=Dekker| last5=Stieger|first4=M|title= Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance.|journal= Plant Foods for Human Nutrition|doi=10.1007/s11130-014-0420-2|volume=69|issue=3|pages=228–234|pmid=24853375|year=2014|s2cid=35228794}}</ref> Although there has been some basic research on how [[sulforaphane]] might exert beneficial effects in vivo, there is no high-quality evidence for its efficacy against human diseases.

The [[United States Department of Agriculture]] has studied retention data for 16 vitamins, 8 minerals, and alcohol for approximately 290 foods across various cooking methods.<ref>{{Cite web|url=https://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/retn/retn06.pdf |archive-url=https://ghostarchive.org/archive/20221009/https://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/retn/retn06.pdf |archive-date=2022-10-09 |url-status=live|title=USDA Table of Nutrient Retention Factors, Release 6|date=Dec 2007|website=USDA|publisher=USDA.}}</ref>