How many NUTRIENTS are lost during Cooking Something? Any Guesses?!


Question: How many NUTRIENTS are lost during Cooking Something? Any Guesses?
Red Lentils for example. I eat them alot. But usually after cooking them (high heat 5 min and low heat 5 min) a total of 10 minutes they are really soft and have lost all firmness. Does that mean more than half the nutrients at this point are gone?

I usually drink the water surrounding it since i was advised to do so. But what about minerals, vitamins and proteins, how much is left. One site said that as much as 75% can be gone, another said not much only a little.

thx.

Answers:

Cooking food does deplete nutrients but there are some exceptions. Also if you're considering a raw food diet I would advise you extensively research what is poisonous when uncooked and what is poisonous when cooked.

Around 80% of nutrient value is lost when cooking food. Microwaving food on the other hand kills 100% of the food's nutrient value. Both cooking and microwaving deplete food of digestive enzymes. My suggestion would be to consume as many raw fruits, vegetables, seeds and nuts in a day as you possibly can. Legumes are fine...


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