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we have an abundance of food this year in our garden. Partially due to all the rain we have had. I am considering freezing the over flow. ? will this destroy the nutritional value. I realize there are varying opinions.This is a post I found which is basically contrary to other post I have read.
Does microwaving differ in its "nutrient-destruction-quotient" from boiling or steaming food?
Various websites have very different statements on this. When I complained to my girlfriend that I couldn't find a solid answer on this, she suggested asking you all.
So, the myth stated: Cooking food destroys its nutrients
And what about soup? Would boiling a potato into soup actually result in destroyed vitamins, or do the vitamins leach out into the water, so by eating the soup broth, you'd get the vitamins anyway.
On the other side, how does refrigerating or freezing food affect it's nutritional value?
thelightworks Senior Member
Registered: 02-03-08 Posted 12-16-08 12:36 AM
Basic rule of thumb: temperature changes do not destroy nutrients. sidenote: sometimes cooking converts nutrients into more digestible forms.
Ignored post by thelightworks posted 12-16-08 12:36 AM Show Post
Huxley.Wilberforce Senior Member
Registered: 08-10-08 Posted 12-16-08 01:04 AM
Some nutrients are altered by heat. Others aren't. Minerals pretty much stay the same. Vitamin C, among others, is destroyed.
Microwave ovens heat food to the same temperature as a regular oven in far less time. Since destruction of nutrients is affected by both time and temperature, microwave ovens destroy less nutrients than conventional cooking.
The degree to which any of this matters ought to be obvious: people all over the world eat mostly cooked food, without any apparent deficit of nutrients as a result. There's enough left over, even after cooking, to meet nutritional requirements.
And as thelightworks noted, cooking makes many foods more easily digestible, boosting their overall nutritional value.