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Recently, I found a person saying that when I cook something with water, the vitamins/nutrients present in the ingredients leach out into the water and evaporate with it.
Well, water-soluble vitamins can leach out from the vegetables into the water, that is fine. But can they evaporate with the water?
My answer is "no". Vitamins are not like alcohols that have a boiling point near that of water and can evaporate with water. I think the water evaporates as it should, but the vitamins stay in the utensil. If I make the cooked food dry, then the vitamins either stick to the food or to the sides of the utensil.
Is this reasoning right? If not, is the other person right (and why)?
Well, water-soluble vitamins can leach out from the vegetables into the water, that is fine. But can they evaporate with the water?
My answer is "no". Vitamins are not like alcohols that have a boiling point near that of water and can evaporate with water. I think the water evaporates as it should, but the vitamins stay in the utensil. If I make the cooked food dry, then the vitamins either stick to the food or to the sides of the utensil.
Is this reasoning right? If not, is the other person right (and why)?