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I read that high temperatures degrade some nutrients (vite ?), not all at the same speed/temp. What about frozen? I’m happy to know most of the nutrients handl
by aziaziazi 2y ago
I read that high temperatures degrade some nutrients (vite ?), not all at the same speed/temp.
What about frozen? I’m happy to know most of the nutrients handle it, is there known exceptions?
- chii 2y agoPresumably, cooking/heat causes (or accelerates) some chemical reactions (like with enzymes) which turns those nutrients into something else, or the heat destroys the more complicated molecules, or allows the water to leech away dissolved stuff. Freezing generally means lowered rate of chemical reactions, water no longer flows, etc. So it makes logical sense that freezing keeps the nutrients intact.