How does cooking affect the nutritional value of foods?

Cooking can significantly alter the nutritional value of foods, and the correct option accurately captures this complexity. When foods are cooked, various factors come into play that can either enhance or reduce the availability of certain nutrients.

For instance, cooking can break down the cell walls of vegetables, making nutrients like carotenoids more accessible for absorption. Additionally, processes such as boiling or steaming can help destroy harmful bacteria and make proteins more digestible. However, certain vitamins, particularly water-soluble ones like vitamin C and some B vitamins, can be lost during the cooking process, especially if they leach into cooking water or are exposed to high heat for prolonged periods.

This dual effect demonstrates that cooking is not a one-size-fits-all process regarding nutrition. Depending on the method used and the food being prepared, the nutritional outcome can vary widely. Therefore, it's essential to consider cooking techniques to maximize the benefits while minimizing nutrient loss.