Some nutrients are easily deactivated or can leach out of food during the cooking process. Water-soluble vitamins, such as vitamin C and the B vitamins, are particularly susceptible to being lost during cooking ( 6 , 7 , 8 , 9, 10 ).

Can destroy the nutrients of food?

The process of cooking stimulates digestion and increases the absorption of nutrients. Longer exposure to heat, light and water may drain out vitamins, minerals and plant compounds from the food. Few ideal ways of cooking are using less water, pressure cooking, steaming, stir-frying and microwaving.

How do nutrients get destroyed?

Nutrients escape from vegetables in two ways: by getting dissolved in the cooking water or by getting destroyed by heat. Water-soluble compounds (which include vitamin C and some B vitamins) are the most vulnerable to loss from boiling, simmering, steaming, or braising.