BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Your body breaks down and absorbs nutrients from raw vegetables and cooked vegetables in different ways. Cooked vegetables have a different nutrient quantity and quality than raw vegetables because heating them alters their chemical composition.

Detailed explanation-2: -Steaming veggies can preserve nutrients, color, shape, and texture, without having to add any unnecessary fats through ingredients like oils or butter. To steam, place food into a steam basket and cover over simmering water. Since food is not directly touching the water, vegetables retain more of their nutrients.

Detailed explanation-3: -If you’re trying to work more fruits and vegetables into your diet, make sure you get the most out of them. How they’re prepared can make a big difference in the nutritional punch they pack. The right type of heat can bring out the nutrients in some, but you’ll need to eat others raw to get the biggest benefit.

Detailed explanation-4: -Raw foods may be richer in certain nutrients than cooked foods. Some nutrients are easily deactivated or can leach out of food during the cooking process. Water-soluble vitamins, such as vitamin C and the B vitamins, are particularly susceptible to being lost during cooking ( 6, 7, 8, 9, 10 ).