I know that Vitamin C gets destroyed at high temperatures, but is there anything else?
Anyone have any advice? I’d hate to become deficient in anything
Vitamin C and some of the B vitamins will be most affected. How detrimental this is I dont know…humans cook a lot of foods these days and the vitamins remain to an extent.
A few of the micronutrients will be reduced: vitamin C, some of the B vitamins and potassium most notably. However, the cooking method will also influence.
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This thread contains some useful information on the topic. The experiments mentioned in it were performed on Rosa Lab’s Soylent product, but as losses are expressed as percentages my assumption is it would be relevant here too.