Bioavailability is rather complicated: for any given nutrient it can be enhanced by the presence of certain other nutrients but diminished by others.

Your comment also ignores phytonutrients* (which includes flavonoids and some anti-oxidants) and the effects of diet on gut flora, both of which topics we are just beginning to understand.

This is why, until we really understand the nitty-gritty of all of the hundreds (thousands?) of chemicals contained in food and how they interact, the best recommendations involve eating a variety of foods, both fresh and cooked.

* http://extension.psu.edu/health/news/2012/the-importance-of-...