The nutrition of your prepared meals doesn’t rely solely on the ingredients you use. The way you cook your food can either boost ingredients’ nutritional value or deplete it. In some cases, heat can break down up to 20 percent of vitamins and other nutrients. In others, heat releases antioxidants and makes them easier for the body to absorb (this applies primarily to carrots, spinach and tomatoes). Let’s take a look at some of the most common cooking methods and how they affect...