In article >,
Stan Horwitz > wrote:

> In article .com>,
> JD > wrote:
>
> > I'm trying to determine which method of heating produces the least
> > loss of nutrients - with apples in particular.
>
> With fruits and vegetables, eating them raw yields the most nutrients.
> If you prefer cooked apples, then cooking them as little as possible
> would retain the most nutrients. Steaming probably loses the most
> nutrients because they get leached out in the steam; boiling is similar,
> unless you use the water, somehow.

Only drawback to raw veggies is that some are harder to digest raw than
others due to a higher cellulose content. Sometimes you can get more
nutrition out of _minimally_ cooked veggies.
--
Peace, Om

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