Are there more nutrients in raw vegetables? Do they lose some of their nutrients when cooked (like is it decreased?)
I heard cooking vegetables makes it lose all their enzymes, is this true?
Vegetables are meant to be cooked. Look at what broccoli and Brussels sprouts do when heated. They turn bright green indicating that more nutrients will be available (breaking down the cell walls) when digested
Loss of nutrients or dissolved nutrients in the water while cooking vegs depends on how you cook and what vegetables you are cooking—for example, no one likes to cook potatoes and spinach on the same flame. It loses its nutritional value, but it can be controlled by understanding the need of flame. There is a need to know about raw vegetables, boiling vegetables, slow-cooking vegetables, and frying vegetables.