How does cooking vegetables destroy the nutrients

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Question: I love roasted vegetables, but does roasting them at high heat destroy their nutrients? Cauliflower Steaks with Puttanesca Sauce One caveat: Charring can cause the formation of acrylamides potential cancer-causing chemicals , particularly in starchy foods such as potatoes.

Main image: Roasted Sesame Broccolini from my upcoming book in More Tools for Eating and Living the Goodness. Ask Sharon Blog. View Comments Leave a Comment. Not necessarily, says Charlotte.

The most important thing to remember when slow cooking? Is deep frying ever an okay way to get your veggie count? Unfortunately for French fry lovers, Charlotte says no. Also look at what you use to cook the veggies in or add to the veggies. Look at the dressings on salad, look at the sauces that you add to your stir fry. Avoid a lot of creamy or sweet sauces.

Keep those additions to a minimum, so you get the flavour of the veggies. Depending on the method used, loss of vitamin C during home cooking typically can range from 15 percent to 55 percent, according to a review by researchers at the University of California, Davis.

Interestingly, vitamin C levels often are higher in frozen produce compared with fresh produce, likely because vitamin C levels can degrade during the storage and transport of fresh produce. Fat-soluble compounds like vitamins A, D, E and K and the antioxidant compounds called carotenoids fare better during cooking and processing.

A report in The Journal of Agriculture and Food Chemistry concluded that over all, boiling was better for carrots, zucchini and broccoli than steaming, frying or serving them raw. Frying vegetables was by far the worst method for preserving nutrients. But when it comes to cooking vegetables, there are always tradeoffs.

A method may enhance the availability of one nutrient while degrading another.