| | Water Fasting

Besides fiber, what other potential nutrients are lost when creating a vegetable broth?

e.g. with the following ingredients

collards, chard, watercress, radish, cabbage, kale, leeks, brussel sprouts

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Answer

Vitamin C is very heat sensitive so a lot will be lost when cooked (the amount lost increases with duration and temperature) Vitamin B1 is heat sensitive also, so you can expect a broth to have less b1 than the raw veg that go into itAny healthy bacteria will be killed by the heat

Answer

from what ive seen when juicing a vegetable about half of the nutrients (like vitamin c) is still in the pulp. however, the nutrients in the juice are much easier for the body to absorb. no idea about a broth.

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