Enzymes are irrelevant to absorption of nutrients in everyone with a working pancreas. If they did matter, cooking would decrease the bioavailability of nutrients but in fact it increases it. In a lot of vegetables the antioxidant content is increased many times and subsequently many phytotoxins and antinutrients like oxalic acid (also increasing bioavailability of minerals like the calcium in my kale) are destroyed. And really, as long as you're not burning the hell out of them, there won't be any negative effects and the actual nutrients that are destroyed will be far fewer than the new ones unlocked..
My consumption of any raw vegetables is for culinary purposes only.
Stabbing conventional wisdom in its face.
Anyone who wants to talk nutrition should PM me!