i am curious. i know if you sauté veggies, they lose a lot of their nutritional value - but if you cook them in a crock pot (ie chicken noodle soup) do the vitamins from the carrots, celery, onions, etc., remain in the water or are they lost too?
Some do. Some vitamins are destroyed by heat (usually up to about half of what’s in the food, not entirely, but the lost part is destroyed is the point I’m making).
For the most part, don’t worry about it too much. Drinking the broth will recover some nutrition, the details of how much are complicated, depend on your specific ingredients and your specific preparation, etc.