Yes excessive cooking does destroy the vitamins.
Cooking vegetables won't "deprive" them of vitamins since they will still have the vitamins after cooking. However, cooking will alter the vitamins' structures (heat denatures things like enzymes and proteins), which can then lower the bioavailability (the availability a nutrient has to be absorbed by the body) of the vitamins once you eat the cooked vegetable. The vitamins and nutrients are still present, but not to the extent they were when the vegetable was raw. To get maximum nutrients and vitamins from vegetables, eating raw or fresh-frozen (vegetables that are frozen at the peak of freshness - all the good stuff is still present) are the best. However, there are some important nutrients that become more bioavailable to the body after the cooking process (such as the antioxidant lycopene found in tomatoes).
Powdered alcohol, including powdered vodka, is not legal for sale in the United States as of 2021.
Water soluble vitamins do not need cooking. These are most efficiently taken when diluted or dissolved in room temperature water.
I got it @ Japanese centre.
what effects do cooking processes have on the main b vitamin
where can i buy some powdered water? read the directions
There are many kinds of vitamins and I don't what you are preferring. I think the best place to buy is at the drugstores or hospitals. Because they have authorized vitamins there.
does soaking vegetables in water before cooking cause leaching of water soluble vitamins and minerals
Steaming the vegetables rather than boiling.
It generally means to put a very light coating of some kind of powdered material on top of something. Like: Dust the top of each dish of custard with cinnamon, or dust the doughnuts with powdered sugar.
To retain vitamins in broccoli There are 3 important things we should keep in mind while cooking . 1. Reduce the cooking time. 2. Reduce the water used for cooking 3. Reduce the surface area of the container