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The Effects of Cooking on the Nutritional Value of Food

The way food is cooked greatly affects its nutritional value. The United States Department of Agriculture (USDA) states that overcooking food can make it lose most of its essential vitamins. Some cooking methods are better than others at preserving nutritional value.

  1. Boiling

    • According to the USDA Food and Nutrition Service, boiling foods can result in nutrient loss. Many vitamins, such as vitamins B and C, are water-soluble and are destroyed when submerged in water.

    Steaming

    • Steaming foods is the most nutritional way of cooking because food is surrounded by steam and heated through, keeping vitamins intact.

    Baking

    • Baking can result in the loss of nutritional value in foods. HealthCentral.com states that the higher the temperature and longer the cooking time, the more likely nutrients will be lost.

    Slow Cooking

    • Cooking foods in a crock pot for several hours can cause nutrient loss. According to the USDA Food and Nutrition Service, food should be heated until just cooked through to retain the most nutrients.

    Microwaving

    • According to HealthCentral.com, microwaving is a good cooking method to keep the most nutritional value in foods, as long as no water is added.

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