Truth is, many vitamins like carotenoid lycopene becomes more bioavailable or useful to the body when heated.
Lycopene is the vitamin that gives red peppers, tomatoes, cranberries, beets, radishes, cherries, and most other fruits and vegetables their rich red color. The molecule changes just enough to be more nutritious. (source)
Too bad the raw foodies won’t be eating as nutritiously as the rest of us who like our food cooked.