When vegetables are cooked, they often lose their bright color, become softer, and less crisp. Some nutrients, like vitamin C, can also be lost due to the high heat of cooking. Class 6 Science NCERT Chapter 3
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When vegetables are cooked, they often lose their bright color, become softer, and less crisp. Some nutrients, like vitamin C, can also be lost due to the high heat of cooking. Class 6 Science NCERT Chapter 3