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Eggs are a natural source of vitamin B12, crucial for nerve function and energy. Researchers found cooking methods affect nutrient availability. Gentle cooking like soft boiling, poaching, low-heat frying, and steaming best preserves vitamin B12. Overcooking, especially the yolk, diminishes its nutritional value. Simple adjustments in heat and time can maximize the benefits of this everyday food.

from Times of India https://ift.tt/ArH3Pf8