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You may have heard about the benefits of raw foods, and all of that is still true. But what is equally true is that some nutrients are more bioavailable when the food has been cooked. Carotenoids are a good example of this. Carotenoids are a group of mainly yellow, orange, or red fat-soluble pigments, including carotene, which give colour to plant parts such as ripe tomatoes and autumn leaves.…