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Old 01-17-2008, 11:17 PM   #13
baffled111
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Location: Washington State
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Thanks for doing this!

I've been wondering about the nutritional value of veggies added to soups and stews. I understand that raw and lightly cooked vegetables have the most nutritional value, but I often throw tons of veggies into my soups, for volume and hopefully for some bonus vitamins and the like. Is there a nutritional value to veggies simmered for hours? Does the good stuff leach into the broth or disappear into the ether?

Thanks!
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