Food

Rah! Rah! Raw!

So I've discussed back and forth and never seem to get a definite answer to the question: Does cooking vegetables lead to some amount of nutrient loss, no matter the method?

I DO KNOW that the three main factors affect nutrient loss during cooking are temperature, time, and WATER. Nutrients tend to be both heat-intolerant and water-soluble. This is why mom and dad always told me to steam my vegetables, and never boil them. Some people tell me it depends on the vegetable, some say that's a myth.

I personally always do my best to eat 3-4 servings of raw veggies every day. un-cooked. This is just a personal choice I've made. MORE Recently I've been grinding my gears about how raw vegetables could provide even more value since food prices are so freaking high. Get what I can out of what I buy. PLUS I like the taste of raw veggies.

Does anyone have resources for this? Is it true that it's technically a better choice regarding nutrient loss to eat raw veg when you can? Thanks for your help eaters!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed