To follow up on our discussion of nutrients in raw vs cooked carrots, I created the attached notebook, which demonstrates how to compute the difference in beta-carotene using the entities for "raw carrot" and "cooked carrot." Since beta-carotene is a precursor of vitamin A, I converted the results to vitamin A and compared with the RDA for vitamin A.
Also in the notebook, lycopene in tomatoes is another good example of higher concentration in cooked form, due to breakdown of the cell walls and water loss during cooking.
I hope the notebook is a good template for investigating more nutrients and foods!
Attachments: