If you cook vegetables like broccoli and spinich and carrots in a frying pan in olive oil does the heat kill?

all the nutrients and vitamins? is it worth cooking them this way for any nutritional value or should they always been consumed raw?If you cook vegetables like broccoli and spinich and carrots in a frying pan in olive oil does the heat kill?
Some vegetables' vitamins are more easily absorbed by our bodies when the vegetables are cooked. Usually no more than fifteen minutes for tomatoes, for example. For more info, read this:





http://www.realage.com/NutritionCenter/A鈥?/a>If you cook vegetables like broccoli and spinich and carrots in a frying pan in olive oil does the heat kill?
No as long as you dont over cook them and it brings the flavors out for better taste and blends the flavors.
it does kill alot of the nutrients and raw is always best..but , if you want a more exact amount of whats left in your food after you cook it, you could check out the manuel of nutrition , produced by MAFF,,,,MINISTRY OF AGRICULTURE, FISHIERIES AND FOOD .....sorry bot the capitals
Cook them until just ';tender crisp';. Dark colored veggies are always higher in nutrional value than the lighter colored ones.
i suggest instead of a frying pan use a wok but dont add to much olive oil and dont have the heat to high