Do all foods lose some of their nutritional value when cooked--for example, their antioxidants and such? Please advise. Thank you!

Cooking fruits and vegetables for long periods of time can lead to losses of vitamins and minerals (especially vitamin B and C). Fresh foods generally contain the most vitamins and minerals, however not everyone likes to eat fresh fruits and vegetables. Steaming and microwaving are thought to be the best cooking methods for vegetables and fruits because there is minimal contact of the food with the cooking water, leading to less nutrient loss.

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