Question

Why do we cook food? Does food loss its nutrition value when they

are cooked?​

Answer 1

Heat diminishes vitamins and phytonutrients (beneficial plant compounds other than vitamins or minerals) in fruits and vegetables. The longer they cook, and the higher the temperature, the greater the nutrient destruction. Even chopping food can begin to erode some of the nutrients.

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Answer 2

Heat diminishes vitamins and phytonutrients (beneficial plant compounds other than vitamins or minerals) in fruits and vegetables. The longer they cook, and the higher the temperature, the greater the nutrient destruction.
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