We can find nutrients in a raw sweet potato and boiled sweet potato.
But, how is this actually calculated?
Reason I ask is...apart from 'is that info accurate?'...if I can calculate it myself, I can compare say an organic vegetable to non-organic one, raw one to cooked (boiled or steamed) one, cooked dish (this is almost impossible to accurately calculate), etc.
P.S. This might sound like an overkill, but with all the advancements in science, there should be easier ways to do this...