The European Journal of Cancer Prevention reports that researchers at Modena University in Italy decided to measure the nutritional value of meat, fish, vegetables and fruit.
- None of the foods they cooked -- beef, filet of sole, cauliflower and vegetable soup -- had any folic acid left after preparation. But the fish still had 94 percent of its original retinol levels even after it was grilled.
- Copper levels in cauliflower dropped 37 percent as a result of cooking, but almost all the foods retained more than 90 percent of their iron content.
- And while orange juice retained its vitamin C levels, fruit salad lost its vitamin C content very rapidly.