Òyì nke e mepụtara

You fry your vegetables. They taste delicious. But the moment they hit that hot oil — the vitamins inside them start dying. And by the time the food reaches your plate — most of the nutrients your body needs from that plant are already gone. High heat destroys heat-sensitive vitamins fast. Vitamin C is gone within two minutes of frying. Vitamin B1 loses up to seventy per cent. Folate breaks down completely under high temperatures. These are not optional vitamins. They are the ones your immune