Answer: TRUE
Step-by-step explanation:
Cooking can destroy some vitamins and minerals in fruits and vegetables, but it can also enhance the availability of others.
Water-soluble vitamins, such as vitamin C and the B vitamins, are the most sensitive to cooking methods. These vitamins have a tendency to leach out of vegetables when they're immersed in hot water. For example, boiling can destroy up to 50% or more of the vitamin C in vegetables.
Fat-soluble vitamins, such as vitamins A, D, E, and K, are more heat-stable than water-soluble vitamins. However, they can still be destroyed if cooked for too long or at too high of a temperature.
Minerals are generally retained during cooking, but some minerals, such as calcium and magnesium, can be lost if vegetables are cooked in water and the water is discarded.
Cooking can also enhance the availability of some nutrients, such as beta-carotene and lycopene. These nutrients are antioxidants that are more easily absorbed by the body when they are cooked.
Overall, the best way to preserve the nutrients in fruits and vegetables is to cook them minimally. Steaming and stir-frying are good cooking methods that preserve nutrients.