Understanding What Vegetables Lose Nutrients When Cooked and How to Prevent It
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5 min read
Overcooking vegetables in water can cause a significant loss of water-soluble nutrients, with some studies showing leafy greens losing up to 50% or more of their vitamin C content when boiled. This raises a common question for home cooks: **what vegetables lose nutrients when cooked?** The answer lies in understanding the cooking method and the specific type of nutrient at risk.
