How does cooking affect the vitamins in food?

How does cooking affect the vitamins in food?

Cooking can significantly impact the vitamin content in food. Some vitamins are heat-sensitive and can be destroyed during cooking, while others may become more bioavailable.

Which vitamins are most affected by cooking?

Vitamins like vitamin C and some B vitamins are particularly sensitive to heat and water. Boiling vegetables can lead to a loss of these nutrients.

Are there cooking methods that preserve vitamins better?

Yes, methods like steaming or microwaving tend to preserve more vitamins compared to boiling, as they use less water and shorter cooking times.

What about raw foods? Are they always better?

Raw foods can retain more vitamins, but some nutrients are better absorbed when cooked. It's about finding a balance.

Can you give examples of foods that are better cooked?

Sure! Foods like tomatoes and carrots have higher levels of certain antioxidants when cooked, which can enhance their health benefits.