are minerals destroyed during cooking
Mineral Loss. Cooking does not reduce the amounts of most of the minerals in food, including calcium, phosphorus, magnesium, iron, zinc, iodine, selenium, copper, manganese, chromium and sodium. For example, milk has the same amount of calcium whether you drink it cold or hot. The exception is potassium, a mineral found in a wide variety of foods ranging from potatoes to fish, which can leach into cooking water. The same cooking methods that retain water-soluble vitamins such as C also lessen potassium loss.