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I know raw vegetables are better then cooked vegetables because thy lose nutrients while cooked, but why do they lose their nutrients?

Cooking vegetables breaks down cell walls. This can help make nutrients more available as is the case with tomatoes and carrots, or it can also allow some nutrients that are water soluble to be released into the cooking water. You can minimize nutrient losses by steaming your veggies with very little water or cooking them in a microwave.

 

 

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