Does cooking vegetables reduce the amount of vitamins you will get from them?
Md Ariful Islam
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Dr. Md Rushad Rahman
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Water-soluble nutrients like vitamin C can be degraded by cooking. Fat-soluble vitamins, like vitamin A, are not so sensitive to heat and some nutrients are actually made more available because the cell walls of the plants are broken down by the heat. The best way to get the most out of your vegetables is to enjoy them in a variety of ways: raw, steamed, boiled or grilled.
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