BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Stir-frying or sauteing is better. Not only does this cooking method preserve more nutrients than boiling, it also offers cardiovascular perks.

Detailed explanation-2: -Stir-frying caused a considerable loss of vitamin C (16%), however, much less than stir-frying/boiling and boiling (38% and 33%, respectively). Vitamin C is water soluble, stir-frying/boiling and boiling might cause great losses of vitamin C by leaching into surrounding water other than thermal degradation.

Detailed explanation-3: -Stir-frying is a great cooking method and helps to retain a lot of the veggie’s nutrition, but it’s important to use the right oils. “For this type of high heat cooking I would recommend using avocado oil because it has a higher smoke point, therefore it can better withstand high heat vs.