CAN SOMEONE ACTUALLY ANSWER THIS QUESTION INSTEAD OF PUTING WHATEVER THX:,) What is Boiling?

What effect does it have on specific nutrients?

How can the loss of nutrients be minimised?

Boiling: Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.

boiling reduces vitamin C content more than any other cooking method. Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled ( 4 , 5). Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they're immersed in hot water

Explanation:

we need the passage first