What effect does cooking have on the nutritional value of foods?

Cooking has a significant impact on the nutritional value of foods, and it can enhance digestibility while potentially decreasing some nutrient content. When food is cooked, the process can break down complex macromolecules, making it easier for the body to digest and absorb essential nutrients. For example, cooking vegetables often softens their cell walls, which can make nutrients more bioavailable.

However, cooking can also lead to the loss of certain nutrients, especially heat-sensitive vitamins like vitamin C and some B vitamins. These nutrients may degrade during cooking or leach into cooking water, resulting in a reduced overall nutritional profile of the food.

This dual effect of enhancing digestibility while sometimes decreasing nutrient content underscores the complex relationship between cooking and nutrition. It emphasizes the importance of cooking methods; for instance, steaming may retain more nutrients compared to boiling. Thus, option B accurately encapsulates the nuanced effects of cooking on nutritional value.