Our expert says:
Cooking vegetables does destroy some of the so-called 'water-soluble' vitamins like vitamin C and some of the vitamin B complex, because of oxidation at high temperatures. The fat-soluble such as vitamin A and beta-carotene are less likely to decrease during cooking. However, any stock made with a variety of vegetables will still have a high nutritive content and is an excellent dish, esp in winter. The mineral content will not be affected because you retain the water the vegies are cooked in.
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