Click on the images for a closer look. Are you surprised? It looks like if you're wanting more vitamin C, go for the raw kale, but if you're looking for an even more gargantuan amount of vitamin A, go for the cooked version.
What really caught my eye was the "Inflammatory Factor" numbers. Kale is already a highly anti-inflammatory green, but look at how that factor almost doubles when cooked. I had no idea! The lesson we learn, as always? Eat more kale. Eat more greens!
Go to Self Nutrition Data and type in chard and spinach (or any other food) to check out their nutrition facts and inflammatory factor.
(Out of curiosity I just looked up dandelion greens too. Same pattern of the nutrients skyrocketing when cooked. I'm going to have to look into this some more. Any insights? What is it that increases the anti-inflammatory property in greens when they are cooked? Time for me to do some research.)