Cooking vegetables reduces their nutritional value [ True or False?]

TRUE

Minerals and vitamins B and C are water soluble. To minimise the loss in cooking, nutritionists recommend that we use very little or no liquid, so steaming and microwaving are preferable to boiling. 


Always aim to cook vegetables for as short time as possible because vitamin loss increases with cooking time. The cooking liquid does retain some nutrients, so use it in soups and sauces.


Numerous studies have also indicated that some powerful antioxidants, body detoxifiers and anti-cancer agents that are found in vegetables are also diminished by cooking - which gives us all the more reason to eat more fruit and vegetables.