Question

Why does iron content in cooked vegetables decrease?

Answer 1

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Here's the answer ⤵

➡Some nutrients in vegetables, known as water-soluble vitamins, dissolve in water.

➡The loss of vitamins is increased when these vegetables are also exposed to heat, such as during boiling.

➡Frozen vegetables are flash-frozen at their nutritional prime, sometimes making them more nutrient-dense than fresh veggies.

Hope you are satisfied ✌

Answer 2

➡Some nutrients in vegetables, known as water-soluble vitamins, dissolve in water.

➡The loss of vitamins is increased when these vegetables are also exposed to heat, such as during boiling.

➡Frozen vegetables are flash-frozen at their nutritional prime, sometimes making them more nutrient-dense than fresh veggies.

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