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    I understand that the longer you cook vegetables, the more nutrients they lose, so it's best to eat them raw. Chicken, however, has protein. Does chicken lose more protein the longer you cook it?

    Question #54070. Asked by pjotr. (Jan 15 05 10:59 AM)


    Flynn_17

    		Proteins cannot be lost, while vitamins and minerals can, due to their ability to diffuse into the water when exposed to heat. As protiens form helixes and pleated sheets, they stay in place within the chicken, and do not diffuse into the water, even when it is boiling. The polymers are too long and too well attached.

    And you can eat chicken raw. You'll just die of Salmonella.

    Jan 15 05, 12:11 PM

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