
With the thermal processing of food (cooking), whether it’s in water or on steam, in both cases we destroy the most important thing, the enzymes.
Vegetables which are cooked in water lose the most enzymes. Famous researchers have proven that when a cabbage is boiled, it loses 40 percent from its original nutritional value. Besides enzymes, vitamins also get destroyed. All the minerals get lost in the water or the steam in which they cook in, eventually leaving the vegetable with almost nothing.