Plz Find out the effects of food processing on the nutrients of food.
Nearly every food preparation process reduces the amount of nutrients in food. In particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss. Nutrients can also be "washed out" of foods by fluids that are introduced during a cooking process. For example, boiling a potato can cause much of the potato's B and C vitamins to migrate to the boiling water. You'll still benefit from those nutrients if you consume the liquid (i.e. if the potato and water are being turned into potato soup), but not if you throw away the liquid. Similar losses also occur when you broil, roast, or fry in oil, and then drain off the drippings.
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particular, processes that expose foods to high levels of heat, light, and/or oxygen cause the greatest nutrient loss.
Freezing, Drying, Cooking, and Reheating.
Typical Maximum Nutrient Losses (as compared to raw food) Vitamins Vitamin C
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