Does fruit lose nutrition when cooked？

Fruits are rich in nutrition and are loved by people. However, due to some fruits being raw and cold, people with poor stomach and poor teeth may feel uncomfortable after eating them, 

but if they are cooked and eaten, they will worry about the loss of nutrients in fruits.Then what's the truth?

Some people worry that the loss of nutrition after fruit is cooked is mainly due to the fear of heat of vitamin C, while the content of vitamin C in most fruits is not high, such as apples, pears and peaches. Potassium, magnesium, organic acid, pectin, cellulose and other components are not afraid of heat; Polyphenols, such as flavones, have also suffered only partial losses.

It can be seen that whether the fruit is suitable for cooking and eating also depends on the situation, so, which fruits can be cooked to eat?

1.Banana  The advantage nutrient of banana is potassium, fruit oligosaccharide, pectin etc., these are not afraid of heat, can ripe eat banana completely, and banana is ripe one of the fruit with the best taste, soft fragrance is thick.

2.Pear    Summer is hot, hard to avoid dry mouth, a tight throat, pear cooked to eat , moisten lungs, stop coughing, with iron stick yam boiled into sugar water, more delicious.

3.Apple The content of potassium, polyphenols and pectin in apples is high, while the content of vitamin C is low. It is suitable for eating ripe apples, which can protect the stomach and nourish the stomach.

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