Can cooking Spinach reduce its nutritional efficacy? Here’s the truth

Spinach, a superfood rich in iron and vitamins, faces a nutrient dilemma when cooked. While boiling diminishes water-soluble vitamins like C and B, heating enhances antioxidant availability and mineral absorption by reducing oxalates. Steaming emerges as the optimal method, preserving antioxidants while minimizing nutrient loss, ultimately making cooked spinach potentially more beneficial than its raw counterpart.