While cooking may dramatically reduce the amount of some nutrients, they will seldom be completely destroyed. The amount of nutrient loss is affected by several factors including heat, time, and the amount of water used. For example, cooking of vegetables for longer periods of time (10-20 minutes) can result in a loss of over one half the total vitamin C content. The nutrient loss that can occur with cooking is the reason that we emphasize short cooking times with minimal exposure to water. These cooking methods help to create vegetables that have enhanced taste and texture and the best-preserved nutrient content.
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