7 Vegetables which lose their nutrients when cooked
Broccoli
Boiling broccoli for an extended period can lead to a loss of water-soluble vitamins like vitamin C.
Spinach
Overcooking spinach may result in the reduction of certain nutrients, including folate and vitamin C.
Bell Peppers
High heat during cooking, especially prolonged exposure, can diminish the vitamin C content in bell peppers.
Carrots
Boiling carrots for too long can cause nutrient leaching, leading to a reduction in the levels of water-soluble vitamins like vitamin C.
Tomatoes
Extended cooking or processing of tomatoes may reduce the levels of certain antioxidants, such as lycopene.
Garlic
Garlic, when exposed to high heat for extended periods, may experience a reduction in its allicin content, a compound known for its potential health
Cabbage
Prolonged cooking of cabbage can lead to a loss of water-soluble vitamins, including vitamin C.