Do steamed vegebtables still hold much/any of their nutritional value (as opposed to raw)?
Cooking causes some foods to lose vitamins, and makes some veggies more edible. (That is one of the reasons why I do the high raw and not 100%- but you can do 100% and it works). I eat a big salad of greens, raw fruit. But, many times I lightly steam brocolli, carrots and such. I digest them better lightly cooked.