BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food. Steaming, roasting and stir-frying are some of the best methods of cooking vegetables when it comes to retaining nutrients ( 12, 13, 14, 15 ).

Detailed explanation-2: -The Effect of Boiling on Nutrients Some nutrients in vegetables, known as water-soluble vitamins, dissolve in water. The longer vegetables are submerged in water, the more vitamins seep out. The loss of vitamins is increased when these vegetables are also exposed to heat, such as during boiling.

Detailed explanation-3: -Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].

Detailed explanation-4: -Vitamin C can be destroyed by heat and light. High-heat cooking temperatures or prolonged cook times can break down the vitamin. Because it is water-soluble, the vitamin can also seep into cooking liquid and be lost if the liquids are not eaten.