Now talking about the cooking part, there have been reports that cooking vegetables can spoil the nutrients present in them. It is said that the way you prepare vegetables can change their nutritional properties. For example, water-soluble vitamins, such as B and C are quite sensitive to cooking methods. These vitamins have a tendency to leach out of vegetables when boiled and can be spoiled by heat. However, when it comes to fat-soluble vitamins such as A, D, E and K, they work better during the cooking process. When it comes to minerals, heat can improve the ability to digest, absorb, and metabolize some.