05/12/2026
How much does heat affect nutrients? 🥦🔥
Ever wondered if you're "cooking away" all the good stuff in your dinner? Our Board Certified Functional Dietitian, Dana Bosselmann, is here to break down the science of heat and health.
The question: If food reaches a certain temperature, does it lose nutritional value?
Well, it depends on what's on your plate! Here's the quick breakdown:
🔥❌: Vitamins C and B are the most delicate. They start to break down at higher temperatures, specifically above 170°F.
🔥✅: Some foods, like tomatoes, actually become more nutritious when cooked. Heat makes certain phytonutrients more bioavailable, meaning they're easier for your body to absorb.
To keep your nutrients intact, go for "gentle" methods. Steaming is great for veggies, and sous vide is a fantastic way to lock in both flavor and vitamins using lower, controlled temperatures.
💡Pro Tip: If you're worried about nutrient loss, avoid prolonged, high-heat cooking when dealing with delicate greens and berries.
Have a nutrition question for Dana? Drop it in the comments below! 👇
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