Did You Know These 8 Food Items Lose Nutrition When Cooked? 

1. Tomatoes

[{"selector":"#anim-46f3dc07-df15-408b-9861-b03f74eebe6e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Cooking tomatoes causes a loss of vitamin C. Credits:Unsplash

2. Spinach

[{"selector":"#anim-3f5692ac-64e0-42a7-ab6a-856e0a208109 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.173135299670978%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Cooking spinach leads to a reduction in folate and vitamin C. Credits:Unsplash

3. Almonds

[{"selector":"#anim-c1718112-941e-4d69-9c4d-87e61a74f5f5 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-36.80555544178127%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Roasting almonds results in a loss of some vitamin E. Credits:Unsplash

4. Olive Oil

[{"selector":"#anim-3546e3b7-39df-4f45-8e86-e3d5777047fc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-10.972612122733885%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Heating olive oil at high temperatures diminishes its antioxidants and healthy fats. Credits:Unsplash

5. Honey

[{"selector":"#anim-bd4466d3-a18c-439c-84df-a6aa493781f3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-31.249999886225726%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Heating honey destroys its beneficial enzymes and antioxidants. Credits:Unsplash

6. Broccoli

[{"selector":"#anim-161137b3-e6f3-46fd-978f-2852b582ea97 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-34.3749998293386%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Cooking broccoli reduces its vitamin C and antioxidant content. Credits:Unsplash

7. Garlic

[{"selector":"#anim-c3c1c45f-8601-47e7-98e8-1c923b7ace8f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(49.44682077966988%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Heating garlic results in a loss of allicin. Credits:Unsplash

8. Curd (Yogurt)

[{"selector":"#anim-b917be16-fcc1-4eee-873f-5dce071e74fe [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-22.84866452367405%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Cooking curd diminishes its probiotic content. Credits:Unsplash

[{"selector":"#anim-6e964b35-e8ba-475a-9e6b-83856375a182 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-28.90624987200394%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Do not cook these foods as they will lose nutrients. Credits:Unsplash