>>512060143
Fresh fruit is fine if you wash it, cantoloupe is high risk because the rough skin means it's difficult to wash it well, and people usually buy it already chopped up from the grocery store, a little bacteria from the skin isn't enough to kill people if you consume it right away, but let it multiple in a doorless fridge, and a woman in Ontario died last year from cantaloupe.
Nutrients is generally loss when food is heated (though heat could also unlock some nutrients too, in canned tomatoes), but the risk of death or injury if there was bacterial contamination is not worth the nutrient you safe from consuming a raw purchase most times. I grow my own parsley and eat it raw, but if I ever buy lettuce I always cook it. If I find a solid beef steak from a good store, not frankensteak (small pieces held together with meat glue), I pretty much just heat it up enough to kill stuff on the surface but leave the centre so pink, it drips blood -- but I would never do this witch ground beef, chicken or pork, and I always cook organ meat very throughly. Sometimes when I'm especially nutrient-derived I think about just eating the liver raw as our ancestors did, there are definitely nutrient lost when heated, but also pathogens that my modern body can't handle, especially since the liver won't be from a fresh kill but sitting there for a day or more. High protein food is a rich medium for bacteria to multiple in.