I boil broccoli, eggplants, courgette/zucchini and okra for an hour on high heat before eating them, because I prefer them totally soft so that I don't have to chew them (for personal reasons, irrelevant here). But does it kill the ingredients in them? If yes, then which ingredients?

If necessary, I should pont out that I don't like to fry them, as I don't want to add any extra oil, and also it won't give me the mashed, soft texture I'm looking for.

If I don't drain the water used for boiling, then am I still getting all the nutrients from these vegetables? Here by nutrients, I meant all the vitamins and the minerals (e.g. calcium, iron etc.).

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    I would ask if you consume the water, but even if you do I would expect that most vitamins have been destroyed by such prolonged cooking.
    – Carey Gregory
    Commented Feb 25, 2019 at 18:42
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1 Answer 1


Minerals are not destroyed by cooking, but a large amount of some minerals, especially potassium, can leak into the boiling water. This can be prevented by steaming - cooking above instead in the boiling water.

More than 50% of some vitamins can be destroyed by cooking; the percent increases with cooking time.

Source: Nutritional Effects of Food Processing (NutritionData)

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