Does cooking change the nutrition of my product?

Yes. Heat breaks down some vitamins, and some leak out into cooking water. A raw red pepper and one simmered in a sauce for an hour don't have the same amount of vitamin C.

Most ingredient data is measured on raw food. If you work from raw figures, your finished product can look higher in some vitamins than it really is. That matters if you want to make a claim like "source of vitamin C".

Canoli adjusts your vitamin and mineral values for how each ingredient is cooked, so your figures reflect the finished product.

For more detailed instructions on how cooking is handled in Canoli, subscribe to one of Canoli's subscription tiers here, and you'll be able to access our dedicated help pages.