Adding salt to the water when you boil vegetables will cause nutrient loss through?

The salt will break up into the water, making the sodium starches end up one with the nourishment you are bubbling, and furthermore, slaughtering supplements.  

Vegetables lose a few supplements amid cooking, particularly when they're cooked in water, however despite everything they hold adequate nutrients and minerals. The all out dietary benefit lost relies upon the kind of supplement, the cooking temperature, to what extent the vegetables are cooked and the measure of water utilized.

what's the matches?

they need it to survive

explanation: