Final answer:
Water-soluble vitamins are easy to lose when cooking.
Step-by-step explanation:
True
Water-soluble vitamins such as B and C are easy to lose when cooking. When a vegetable is boiled, these vitamins dissolve into the water and are then lost when the water is discarded. Therefore, it is important to minimize water usage and cook vegetables using methods that retain more nutrients, such as steaming or stir-frying.