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How Cooking Affects Nutrient Content of Foods?

Retains most nutrients as food is cooked in its own steam, preserving vitamins and minerals.

Reduces some nutrients due to high heat and oil use, but can enhance flavor and texture.

Quick cooking at high heat can lead to nutrient loss, but it retains the crunchiness and flavor of vegetables.

May cause nutrient loss, especially in water-soluble vitamins, but can enhance flavors through caramelization.

Minimizes nutrient loss due to shorter cooking times and minimal water use. Good for nutrient retention.

Fat drips away, reducing calorie content, but some nutrients may be lost due to high heat and flames.

May lead to nutrient loss in water-soluble vitamins. Nutrients may leach into the cooking water.

Brief boiling before plunging into cold water can help retain color, texture, and some nutrients.

Slow Cooking: Maintains nutrient content better than prolonged high-heat cooking methods, as it's done at lower temperatures.