when its raw, or when cooked? Something like carrots, brocolli, or a potato, is in a different state when it's cooked & mushy compared to when it's raw & hard. I've heard that the nutrition levels of vegetables reduce when it gets cooked, so I'm wondering (and hoping) if he nutrition levels are taken after the vegetables have been cooked, so as to be more realistic and meaningful.
If you also happen to know how they actually find out the nutrition levels of vegetables (eg. how do they tell how much the level of say vitamin C is?), that would be a bonus. Thanks!
If you also happen to know how they actually find out the nutrition levels of vegetables (eg. how do they tell how much the level of say vitamin C is?), that would be a bonus. Thanks!