The raw food movement is in full force. There are many recommendations that suggest eating foods without cooking them provides better nutrients to the body. This is not always the case. Cooking vegetables helps break down the tough cell walls and allows the body to absorb the nutrients better. There are some vegetables that are a better source of nutrients after they are cooked. Vegetables such as carrots, spinach, tomatoes, and mushrooms are better if they are cooked. They provide the body with nutrients such as lycopene, beta carotene, calcium, vitamin D, and fiber. These nutrients are more accessible if the vegetables are cooked before consumption. While cooking does not increase the availability of nutrients for every vegetable, it does for the ones mentioned above.