Because heat reduces the vitamin content of foods,cooking always makes food less nutritious.

Question

Quizplus · Accepted Answer

While some vitamins may be lost during cooking, heating can also improve the bioavailability of certain nutrients and make them easier for the body to absorb. Additionally, some cooking methods such as steaming and microwaving can actually preserve more nutrients than boiling or frying. Therefore, it is not always the case that cooking makes food less nutritious.

Because Heat Reduces the Vitamin Content of Foods,cooking Always Makes