Tag: Minerals and heat

Despite common assumptions, essential minerals are not destroyed by heat during the cooking process; rather, they are unaffected, while many vitamins are highly sensitive to temperature. This key distinction highlights how inorganic mineral elements fundamentally differ from organic vitamins in their chemical stability when exposed to heat.

Boiling vegetables can lead to a significant loss of water-soluble vitamins, with some studies showing reductions of 50% or more in vitamin C content. This common cooking method impacts the nutritional profile of food by causing certain vitamins and minerals to leach into the surrounding water. Understanding which nutrients are affected by boiling is the first step toward preserving their levels in your food.