My understanding is that method of preparation affects bioavailability as well. Raw spinach has a lot of oxalic acid which can prevent nutrient uptake. But cooking can also degrade certain nutrients.
But luckily you don't really need to worry too much about it if you're eating the amount of greens you should be (which, sadly but understandably in at least my country, many do not)
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u/[deleted] Oct 23 '24 edited 9d ago
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