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pointless to eat purple sweet potatoes for micronutrients?

Answered on January 30, 2014
Created January 30, 2014 at 10:19 AM

I just nuked a purple sweet potato from Safeway for about 3 minutes. I put some butter on it and it was pretty good, and it was actually a very rich dark purple color. Just wondering if all the antioxidants and micronutrients get destroyed by cooking them, whether they be microwaved, fried, baked,e tc?

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2 Answers

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Be157308a0438e382b88d9db4c12ab30

on January 30, 2014
at 02:57 PM

Cooking only destroys the vitaminc C. The other nutrients actually becomes more available, due to the breakdown of the cellular walls during the cooking process. Lemons, oranges, kiwis and guavas are high in vitamin C, if you are concerned.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on January 30, 2014
at 12:35 PM

Cooking does not destroy nutrients. The few that are lost are offset by more that become digestible.

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