Why is the suggestion provided to prepare yellow summer squash in both raw and cooked ways across the week?

To benefit from retaining heat-sensitive Vitamin C in raw preparations and increasing carotenoid bioavailability in cooked preparations

The recommendation for preparing yellow summer squash in varied methods stems from the different impacts heat has on its various nutrients. Vitamin C is known to be heat-sensitive; therefore, consuming the squash raw, such as spiralized in a salad, helps retain the maximum amount of this heat-sensitive vitamin. Conversely, carotenoids, such as lutein and zeaxanthin, are fat-soluble compounds whose absorption and bioavailability can actually be enhanced when the squash is cooked, as heat helps break down the cell walls. This dual preparation strategy ensures a synergistic nutritional yield across the week.