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Nutrient Loss Through Cooking

The loss of nutrients, such as vitamin C and B vitamins, through cooking methods like boiling.

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Jan 24, 2026
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How does oxalic acid in spinach compare to other leafy greens and how much does cooking reduce it?

leafy greens and can contribute a large share of dietary oxalate compared with kale, collards or bok choy, which register far lower amounts . Cooking—especially boiling or blanching and discarding the...