I’ve heard off and on over the years that cooked veggies hold no nutritional value. True or false?
There are many vegetables that we cook in order to better access their nutrients. It just takes too much for our bodies to be able to get it in the raw form. For example, vitamin C in carrots.
Typically blanching, steaming, and sautéing are the cooking methods, since higher temperatures can destroy nutrients.
While certain cooking methods can reduce the nutritional value in some veggies it can also improve it in others because of the way we digest them. To say that cooking reduces the nutritional value to zero is simply not true.