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Q:
On average,
how many vitamins and nutrients are lost when spinach is cooked? Is
it more than 50% or under?
A:
This may surprise you.
Spinach's value is enhanced by cooking. Or rather, the carotenoid in it,
lutein, is locked in a fiber and released by cooking. This is similar to
other carotenoids, lycopene and carotene. We don't know whether there are
any vitamins in spinach. Its principal value is in its lutein, an
anti-oxidant found in the eye. It is helpful in preventing macular
degeneration, which can lead to blindness.
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