does anyone know some facts/truths about 'losing vitamins' through cooking veg?

[vannah]

Every time I start to make a veg soup or stew, I wonder what the point is. (dont enjoy eating vegetables, can only do so through soup)
Have read so much over the years about vitamins being destroyed when cooking in boiling water, or transferred to the water, or nutritional value of foods diminishing rapidly from the moment they are picked etc.. that 'raw food' diets are best(cant eat salads)

So I wonder when Im putting together a soup mmade from last weeks carrots and some old cabbage whether its really worth it.
Mostly, are the vitamins really destroyed?
any info?
thanks

Well it would be better to make a soup than boil the veg - as you throw the water out and with a soup you eat it all

far better though to buy froozen if you are going to worry about the vits - as it is froozen on site and so willhave more vits than the fresh - which will have taken time to get to the supermarket or market and then grocers.

thanks ivykaty, Id forgotten about frozen vegetables...

But if you make a soup or a stew, you don't throw away the cooking water, so very healthy.

Tbh I wouldn't beat myself up about it. cooked veg is better than none.

Heat does destroy vitamins to some extent (to do with chemical bonds breaking), but minerals are not detroyed (as they are chemical elements). Even if you lose some vitamins, minerals will stay in a stew, so it's well worth it!

Also veg soup provides fibres.

actually though - cherry tomatoes are better for you cooked - than raw. So cook your cherry tomatoes into somthing