Does Boiling or Baking Vegetables Destroy Their Vitamins?

Any single way of preparing fruits or vegetables lose and gain the given natural nutrients.  Raw vegetables have higher levels of beta carotene while they lacked in plasma lycopene. When vegetables are cooked, the plants’ cell walls thins which then makes it easier for nutrients to be lost. Vitamin C and vitamin B are the most likely to lose nutrients undergoing cooking preparations. For example, canned peas and carrots lose more than 80 percent of their natural vitamin C. In frozen fruits and vegetables, Vitamin C are much higher than fresh fruits and vegetables. Vitamins A, D, E, and K are preserved more when cooked or processed. When carrots are boiled, carotenoid levels are increased a lot more than accounted in raw carrots. At the same time, raw carrots contain greater amounts of polyphenols than cooked carrots. Another misconception is the unhealthiness in microwaving food. Cooking vegetables in a microwave may have certain vitamins to be higher than in boiling them on a stove. A March 2007 study showed steaming and boiling broccoli caused a 22-34 percent loss of vitamin C. Broccoli that were cooked using a microwave and a pressure-cooker, showed they kept 90% of their vitamin C. Therefore, it is best to cook and prepare fruits and vegetables in many various ways throughout the week to ensure one is getting the most out of his or her produce.