Tag: Vitamin loss cooking

According to a study on vitamin retention, raw vegetables generally contain the most vitamin C compared to their cooked counterparts. However, this doesn't mean cooked lettuce has no nutritional value; it retains several key nutrients while making others more bioavailable.

According to a study published in *The American Journal of Clinical Nutrition*, boiling vegetables can reduce water-soluble vitamin content by up to 60%. Does cooking decrease nutritional value? The answer is nuanced, as the effect depends heavily on the food and cooking method.

According to one study, cooking tomatoes can increase the antioxidant lycopene by over 50% while reducing vitamin C content. This highlights a key insight into the debate: are vegetables healthier, raw or cooked? The answer is nuanced and depends heavily on the vegetable and cooking method.