All you have to know about fruits and vegetables V
Certain vitamins in fruits and vegetables are soluble into water. We are talking about all the vitamins of complex B and vitamin C. Cooking fruit and vegetables in water causes the collapse of these valuable vitamins. The mineral content is also reduced. This loss of nutrients is increased when cooking is prolonged.
Losses of vitamins in fruits and vegetables are also important when the total surface exposed to water is important (for example, when vegetables are cut into very small pieces). Oven cooking and steam cooking keeps a greater quantity of nutrients.