How Does Cooking Affect the Nutritional Value of Foods?

by Marissa Sheldon, MPH

The nutritional quality of some foods, most notably vegetables, can be altered depending on how they are prepared. Boiling, steaming, sauteing, and roasting can all have varying effects. Which foods lose nutrients after cooking, which ones actually gain nutritional value, and what are the preferred cooking methods for maximal health benefits? 

Informational Articles

Peer-Reviewed Articles

Rate this post

You may also like

Subscribe To The Weekly Food & Nutrition News and Research Digest
The Center for Food As Medicine's weekly email news and research digest is everything you need to know about food, nutrition, fitness and health.
No Thanks
Thanks for signing up. You must confirm your email address before we can send you. Please check your email and follow the instructions.
We respect your privacy. Your information is safe and will NEVER be shared.
Don't miss out. Subscribe today.