Does cooking food destroy its potential vitamin levels? research

Hello friends..

Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why?  Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.  
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.

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