Question

nutrients are mixed in food if not so how food losses protein while cooked?? ​

Answer 1

Answer:

Most vitamin losses are minimal with this cooking method, including vitamin C. However, due to long cooking times at high temperatures, the B vitamins in roasted meat may decline by as much as 40% (6). Roasting or baking does not have a significant effect on most vitamins and minerals, except for B vitamins.

Explanation:

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Answer 2

Studies of the effects of cooking and other methods of processing report no significant alterations in the protein value of meat. However, cooking at too high a temperature for long periods of time can slightly decrease the biological value of meat proteins.