What Happens to the Nutritional Value of Fruits When They Are Cooked?
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5 min read
According to a 2008 study, cooking tomatoes for 30 minutes can more than double their lycopene content, a powerful antioxidant. This surprising fact reveals that the effect on the nutritional value of fruits when they are cooked is not a simple case of 'good versus bad,' but a nuanced process involving various nutrients and cooking methods.
