Does cooking vegetables destroy or diminish the fiber content or value?
Q: Does cooking vegetables destroy or diminish the fiber content or value?
Fiber is the indigestible part of carbohydrate, often referred to as dietary fiber. It is possible to diminish the amount of fiber in plant foods by how they are processed or cooked. For example, you get more fiber from a whole potato than a mashed potato, apples have more fiber than apple juice, and overcooking vegetables can damage fiber and reduce other nutrients.
To maximize fiber content, consume minimally processed plant foods, and try to minimize cooking times and temperatures.
Originally answered by Constance Brown-Riggs, RD, CDE; edited by Franziska Spritzler, RD, CDE
Answered By dLife Expert: Franziska Spritzler, RD, CDE
Certified diabetes educator and registered dietitian living in Southern California.
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