I know many vegetables lose their nutrients when cooked, but is there a point when certain vegetables can be cooked so much that all the nutrients leave and it is pointless to eat them?

TheAlphaWolf

There is a balance... because you can't digest fiber (cell walls are made out of fiber, nutrients are inside cells) so if you cook them enough, you'll break many cell walls and be able to get nutrients but if you cook them too much, they'll go with the water. Anyway the lesson here is don't boil veggies, steam them. Steaming veggies preserves much of the nutrients. Jan 28 05, 10:37 PM

kaylofgorons

My grandfather told me there was a study on carrots recently that concluded you were better off eating them cooked than raw, and I'm guessing it's in agreement with TAW's reply. Break the cell walls, get the nutrients out. Jan 29 05, 5:07 PM

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