Question

observe vegetables and fruits being cut peeled, grated or mashed. can we find any fresh vegetables or fruits that do not contain some amount of water.​

Answer 1

Answer:

Explanation:

Water-soluble vitamins leach into cooking water, so vegetables lose greater quantities of vitamin C, thiamin, riboflavin, vitamins B-6 and B-12, niacin and folate. cooking with too much destroys the nutrients in the food which is cooked .