Math, asked by christinechu058, 4 months ago

Would the nutrients present be reduced when cooking

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Answered by HMChaudry1592

1

Step-by-step explanation:

hi

The following nutrients are often reduced during cooking: water-soluble vitamins: vitamin C and the B vitamins — thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), and cobalamin (B12)

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