What trade-off is noted between quick preparation methods and slow-cooked traditional dishes regarding nutrients?

Quick methods preserve vitamins well, while slow cooking concentrates beneficial spice compounds but breaks down certain vitamins

There is an observed contrast in nutrient preservation based on cooking time. Methods like quick frying or steaming, often found in smaller warungs, are effective at preserving vitamins in fresh ingredients. Conversely, slow-cooked, heavily spiced traditional dishes, while valued for their deep, warming flavors and the concentration of beneficial compounds from the spices (like those in base genep), involve longer cooking times which inherently break down certain vitamins. This difference represents an inherent trade-off when balancing fresh salads favored by some health philosophies against deeply grounding traditional preparations.