Does boiling vegetables in a soup drastically reduce the amount of nutrition you receive from them?
by 
Ender
ANSWERS: 5
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Briefly simmering them and eating everything, broth and veggies, isn't too bad. But if you boil them for a long time, between the extended heating and the overcooking of the veggies, you've lost a lot of nutrients even if you did eat everything.
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I would say that it really depends upon how much you boil it and what the vegetables are in question. I've boiled it down to this: 'Boiling vegetables in a pan of water was long the traditional cooking method. Studies have found that this leads to loss of water-soluble vitamins like vitamin C and folate, an important B vitamin. Now studies show that certain antioxidant cancer-fighting phytochemicals are also lost in cooking water. Broccoli and other cruciferous vegetables, for example, contain antioxidants called glucosinolates. When comparing boiled to steamed broccoli, analysis found that steamed broccoli lost little of the vitamin C it contained when raw and contained more glucosinolates than boiled broccoli.' Boiling question: http://www.msnbc.msn.com/id/16382205/
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Not sure, but do know it drastically reduces the amount of taste you receive from them.
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if you boil anything for any length of time, the nutritional value is diminished.
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Reduces some, for sure Ender... Cooking Tips Three R's for cooking vegetables for best nutrition: * Reduce the amount of water used; * Reduce the cooking time; * Reduce the amount of exposed surface by limiting cutting, paring and shredding. Overcooking will destroy color, crispness (texture) and some nutrients of the vegetable. http://www.ag.ndsu.edu/pubs/yf/foods/he482-1.htm
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