Cooking tomatoes can increase the bioavailability of nutrients such as lycopene, resulting in loss of vitamin C, which can be affected by heat.
Spinach is rich in vitamin C, folate, and thiamin and loses its nutrients when boiled and steamed. Oxalic acid restricts the absorption of iron or calcium under high temperatures.
Garlic when cooked in heat loses its antibacterial properties due to its allicin content.
Brocolli is packed with vitamin K, and vitamin C and when cooked may lose half of the vitamin C content. To preserve nutritional value steam broccoli for a short time.
Bitter Gourd is rich in vitamins A, and C and has medicinal properties. Due to its heat-sensitive compound, it loses phytochemicals and vitamin C.
Cooking green peas can decrease vitamin C, vitamin B, and minerals like potassium.
Cauliflower is packed with antioxidants and vitamins. Boiling it can cause a reduction in the vitamin C.
The beta-carotene content is enhanced when carrots cook however, the vitamin C is reduced when cooked at high temperatures.