Jenifair424
I could see where there would be confusion with the term engineering, genetic engineering being a far different science from creating a hybrid through cross pollination though.
Provided the heat does not go above 110 degrees and the vegetable is not cooked too long, the chemical make up of the vegetable would not change that much, only be partially broken down so that you can get whatever the value the item has to offer. You could argue that cooking kills the enzymes but that the mineral content remains, it is debated. However, if you have not eaten the vegetable in 7 minutes after picking, there are little enzymes in it anyway.
I am not sure what juicing does to organic minerals, I would assume they would remain intact as you need a chemical reaction to begin the breakdown.
Vegetable growth is hasty by natures standards. Take up food and water fast, grow fast, no time to perfect the internal structure, just grow. The longer a vegetable stays on the vine, the sweeter it is, the more ripe it is, the more color it has, etc. For fruit, is is different, the growth is slow, a year for most fruit to fully ripen. I would liken the large organic mineral growth in vegetables to baking a cake. If you stir the cake batter for a long time, it bakes fine and evenly with very tiny air holes. If you just whip it together fast, it bakes with large airholes and unevenly. That's my best regurgitation of information without finding it and re-reading the data for a more specific answer. I read it and applied it as fact and discarded the data behind the fact.
Cheers!