Nutrition guide
How Much Does Boiling Lower a Vegetable's Nutrients?
Boiling causes part of some of the water-soluble vitamins in a vegetable to pass into the cooking water; the loss cannot be given as a definite ratio, because it changes with the type of vegetable, the way it is chopped and the cooking time.
General information notice. This content is prepared to support general nutrition literacy; it does not replace medical diagnosis or treatment and is not personal nutrition advice. A plan tailored to you can only be prepared by a licensed dietitian; if you are pregnant, have a chronic condition, take regular medication, are feeding a child, or have a clinical condition, a physician and dietitian check is required before starting a plan.
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