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Food :: Nutrients lost during cooking

 Vitamin C is an important nutrient which is easily destroyed by cooking. During cutting of vegetables and fruits some vitamin C is lost. Vitamin C is also lost when vegetables and fruits are washed after cutting and exposing cut vegetables to air for long periods before cooking. When the foods are cooked for a long time or the extra water thrown away contains some Vitamin C. Cooking soda also destroys vitamin C. Therefore, cooking procedures that minimize the loss of vitamin C result in conserving all other nutrients.

 

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