Food processing can significantly affect nutrient content, often leading to a reduction in the vitamin and mineral content of foods. For example, refining grains removes the bran and germ, stripping them of vital nutrients and fiber. Additionally, cooking methods like boiling can leach water-soluble vitamins into cooking water. However, some processing methods, like freezing or canning, can preserve nutrients effectively. Understanding the impacts of food processing is crucial in making informed dietary choices that maximize nutrient intake while minimizing losses.