I would like to know if someone could advise on the nutritional value of eggs and if that value changes (especially the vitamins and minerals) once cooked, lets say when boiled for example. When vegetables are cooked, some of the nutrients easily leak into the water, therefore the smallest amount of water is recommended for cooking, eg. carrots. But when boiling an egg the amount of water is important for the even distribution of heat to boil the egg. Does some of the nutrients "leak" into the water in the case of eggs?
post #1 of 4
1/2/03 at 6:10am