DO raw vegetables have more calories than cooked ones?

Answer 1

Some nutrients become more available(lycopene, for example) and some are decreased or destroyed by heat. Vitamin C, for example, is highly unstable, easily leaching into cooking water or being broken down by heat, light, and air. Other water soluble vitamins, while easily leaching into water, are relatively stable under heat. We could continue all day with examples to prove that food should be cooked or food should be raw. Either viewpoint can be proven with carefully selected data points to fit one's bias. But as you can see, there is no cut-and-dried rule. In many cases, cooked food is easier to digest and assimilate than raw food.

My viewpoint is that some nutrients like vitamins may be partially decreased on their properties and quantities, but cooking has its advantages. Vegetables and fruits can be liquefied in a blender to keep their natural properties.

Answer 2

its because when something is cooked it wilts down meaning that you can fit more in a cup.

Answer 3

Raw vegetables actually have less calories then cooked ones. This is due to the fact that once a vegetable is cooked the starches are drawn to the surface thus increasing the caloric content.