Question

what r the loss of nutrients during cooking

Answer 1

Heya Friend here is your ans

Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C. The bottom line is that no one cooking or preparation method is superior for preserving 100 percent of the nutrients in a vegetable.

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Answer 2

Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. 

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