Is it true that when vegetables are cooked they lose a lot of nutritional values

Question
Mudassir Ali 8 months 1 Answer 73 views

Answer ( 1 )

  1. There are two categories of vitamins — water soluble and fat soluble. When vegetables are cooked in water, the water soluble vitamins can leach into the water. The fat soluble vitamins (A, D, E, & K) are not affected unless veggies are cooked in fat. Any protein, fat, or carbohydrates (including fiber) are mostly unaffected by cooking, although some starches can break down into simpler sugar molecules, depending on the cooking ingredients and method.

    What’s important, though, is eating vegetables. Getting hung up on whether they are retaining maximum nutrition can be a distraction from cooking them by whatever method makes them most appealing to you so that you’ll eat plenty of them.

Leave an answer