It seems logical to estimate the contribution of a given nutrient to RDIs from a food in its consumed form (cooked boiled, baked, roasted etc.), though there are so many factors governing the true nutrient uptake by the body at cellular level. In many published article, however, I read different authors comparing the value of a certain nutrient they analyzed from a food commodity of their research in its raw form to RDIs. I think this is a bit ambitious to compare the nutrient value of a food in its raw form to Recommended Daily Intakes (RDIs) or there should be some conversion factor for estimating the nutrient value of raw food to its cooked form. Any idea or experience from any one of you is kindly welcomed. Thanks!
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