Given a paragraph about cooking, and a set of conversational question answers about the paragraph, generate a relevant question to the topic of the paragraph. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by the answer prefix 'A:'.

Example Input: CONTEXT: Iron is simply an element, so it cannot be destroyed by cooking (or generally temperature changes), as vitamins and other organic structures potentially can.Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase. So gram for gram, it makes sense that cooked spinach should have a higher concentration of iron (and possibly some other things) than raw. However, the actual process of cooking does nothing to change the amount of iron. <sep> Q: Why would cooked spinach contain more iron than raw? A: Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase
Example Output: Which is better to eat it raw or cooked ?

Example Input: CONTEXT: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content. Some have supposed medicinal effect for headaches, such as cedar. My advice is to look up "tea" or "infusion" with each type of needle you want to try so you can avoid a poisonous concoction. As for white pine, I have made delicious tea for breakfast and for the canteen with it while camping and have survived so far. It goes quite well with wild mint. <sep> Q: What are the safety considerations in making pine needle tea? A: I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content
Example Output: How I can make the most benefit of the vitamins in the tea ?

Example Input: CONTEXT: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock. <sep> Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors
Example Output:
Do you add vegetables too?