Eating a variety of fresh vegetables in a rainbow of colors is key for good health. When it comes to cooking vegetables, baking or roasting -- a type of baking -- is one of the better methods. Because it uses dry heat instead of water, baking doesn't cause the loss of some minerals and water-soluble vitamins, such as vitamin C and the B vitamins, that cooking methods like boiling do. In addition, a study published in Journal of Food Science in March 2009 found that baking, along with microwaving and griddling, led to the lowest losses of antioxidant activity in green beans, celery and carrots. Frying, boiling and pressure-cooking led to the greatest losses.
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https://healthyliving.azcentral.com/advantages-and-disadvantages-of-baked-products-12556517.html
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