Nutrient and fiber loss on cooking

ppdes

Its pretty logical that cooked food will have less fiber or nutrients than the raw version. But is there any chart on this? and where can I find it?
Eg: Green peas are fiber rich or so they say, but once the peas are boiled and then pureed to make soup, I doubt anything remains there and its just that we are deluding ourselves thinking that we're eating healthy...

neanderthin

Fiber is not reduced in foods when pureed.

bleedingdesu

cooked green peas still have 4-5 grams of fiber per cup. chopping, blending, smashing, or pureeing them doesn't reduce the amount of fiber.

mallory3411

The longer you cook foods the less nutrients they can have. Fibre however remains unless you are straining them after they are pureed ... fibre is also removed when you juice something.. otherwise it remains.

Espressocycle

Some nutrients, particularly vitamin C, are destroyed in cooking. Others survive cooking just fine, although boiling and draining may send some of them down the drain. Some nutrients are actually made more bioavailable by cooking - for instance, Beta Carotene absorption is much higher from a cooked carrot than a raw one. Fiber is not affected one way or the other.

Here's your chart:
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2f.shtml

Worth noting that if you enter "carrots, cooked" in the database, you will get the correct nutrients as opposed to the entry for carrots, raw

ppdes

Thanks everyone! Fiber doesnt go then... that totally makes me happy...