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Hi,I have heard Vegetables loose its Vitamins and Minerals if you cook it really well. Is that true? Should we cook it to “Al dente”?

Yes, it is true that the way vegetables are cooked can be important in avoiding unnecessary nutrient loss. Steaming causes the least amount of vitamin and mineral loss because the vegetable is surrounded in steam rather than submersed in water since many vitamins in vegetables are water-soluble. Also, the longer the food is exposed to heat and moisture, the greater percentage of nutrient loss will be experienced. However, with most cooking techniques, nutrient loss is small. You will receive the nutritional benefits of vegetables whether you eat them raw or cooked!
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