Final answer:
Carotenoids can increase in bioavailability during cooking, watch out for trans fats in oils, minerals are more stable during cooking.
Explanation:
Carbohydrates:
- Carotenoids, such as beta-carotene, found in vegetables like carrots, can be affected by cooking with an increase in bioavailability due to releasing them from the plant matrix.
Fats:
- Monitoring the type of oil used for cooking is important to avoid trans fats, which can be detrimental to health.
Minerals:
- Minerals, being essential nutrients, are relatively stable during cooking compared to other nutrients like vitamins and proteins.
Learn more about Effect of cooking on nutrients here:
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