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What is our stance on questions about nutrition? Are they on-topic or off-topic?

Example:

Question: To what extent does the cooking time impact the nutritional content when boiling potatoes?

Body: I wonder to what extent the cooking time impacts the nutritional content when boiling unpeeled potatoes with unsalted water.

http://www.livestrong.com/article/340060-does-boiling-potatoes-reduce-their-vitamins/ says:

Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent. About 2 percent of the vitamin B-6 is lost due to boiling potatoes, as well as about 23 percent of the thiamine. A 3.5-ounce serving of potato boiled in the skin provides 22 percent of the daily value for vitamin C, but boiled peeled potatoes provide only 12 percent. Peeling potatoes before boiling can also increase vitamin B-6 losses, with unpeeled boiled potatoes containing 15 percent of the DV per 3.5-ounce serving and peeled boiled potatoes containing only 13 percent of the DV. There is no difference in thiamine content between peeled and unpeeled boiled potatoes.

but does not mention the impact of the cooking time.

In case nutrition is off-topic here, here is a Area 51 proposal on nutrition.

What is our stance on questions about nutrition? Are they on-topic or off-topic?

Example:

Question: To what extent does the cooking time impact the nutritional content when boiling potatoes?

Body: I wonder to what extent the cooking time impacts the nutritional content when boiling unpeeled potatoes with unsalted water.

http://www.livestrong.com/article/340060-does-boiling-potatoes-reduce-their-vitamins/ says:

Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent. About 2 percent of the vitamin B-6 is lost due to boiling potatoes, as well as about 23 percent of the thiamine. A 3.5-ounce serving of potato boiled in the skin provides 22 percent of the daily value for vitamin C, but boiled peeled potatoes provide only 12 percent. Peeling potatoes before boiling can also increase vitamin B-6 losses, with unpeeled boiled potatoes containing 15 percent of the DV per 3.5-ounce serving and peeled boiled potatoes containing only 13 percent of the DV. There is no difference in thiamine content between peeled and unpeeled boiled potatoes.

but does not mention the impact of the cooking time.

In case nutrition is off-topic here, here is a Area 51 proposal on nutrition.

What is our stance on questions about nutrition? Are they on topic or off topic?

Example:

Question: To what extent does the cooking time impact the nutritional content when boiling potatoes?

Body: I wonder to what extent the cooking time impacts the nutritional content when boiling unpeeled potatoes with unsalted water.

http://www.livestrong.com/article/340060-does-boiling-potatoes-reduce-their-vitamins/ says:

Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent. About 2 percent of the vitamin B-6 is lost due to boiling potatoes, as well as about 23 percent of the thiamine. A 3.5-ounce serving of potato boiled in the skin provides 22 percent of the daily value for vitamin C, but boiled peeled potatoes provide only 12 percent. Peeling potatoes before boiling can also increase vitamin B-6 losses, with unpeeled boiled potatoes containing 15 percent of the DV per 3.5-ounce serving and peeled boiled potatoes containing only 13 percent of the DV. There is no difference in thiamine content between peeled and unpeeled boiled potatoes.

but does not mention the impact of the cooking time.

In case nutrition is off-topic here, here is a Area 51 proposal on nutrition.

What is our stance on questions about nutrition? Are they on-topic or off-topic?

Example:

Question: To what extent does the cooking time impact the nutritional content when boiling potatoes?

Body: I wonder to what extent the cooking time impacts the nutritional content when boiling unpeeled potatoes with unsalted water.

http://www.livestrong.com/article/340060-does-boiling-potatoes-reduce-their-vitamins/ says:

Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent. About 2 percent of the vitamin B-6 is lost due to boiling potatoes, as well as about 23 percent of the thiamine. A 3.5-ounce serving of potato boiled in the skin provides 22 percent of the daily value for vitamin C, but boiled peeled potatoes provide only 12 percent. Peeling potatoes before boiling can also increase vitamin B-6 losses, with unpeeled boiled potatoes containing 15 percent of the DV per 3.5-ounce serving and peeled boiled potatoes containing only 13 percent of the DV. There is no difference in thiamine content between peeled and unpeeled boiled potatoes.

but does not mention the impact of the cooking time.

In case nutrition is off-topic here, here is a Area 51 proposal on nutrition.

What is our stance on questions about nutrition? Are they on topic or off topic?

Example:

Question: To what extent does the cooking time impact the nutritional content when boiling potatoes?

Body: I wonder to what extent the cooking time impacts the nutritional content when boiling unpeeled potatoes with unsalted water.

http://www.livestrong.com/article/340060-does-boiling-potatoes-reduce-their-vitamins/ says:

Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent. About 2 percent of the vitamin B-6 is lost due to boiling potatoes, as well as about 23 percent of the thiamine. A 3.5-ounce serving of potato boiled in the skin provides 22 percent of the daily value for vitamin C, but boiled peeled potatoes provide only 12 percent. Peeling potatoes before boiling can also increase vitamin B-6 losses, with unpeeled boiled potatoes containing 15 percent of the DV per 3.5-ounce serving and peeled boiled potatoes containing only 13 percent of the DV. There is no difference in thiamine content between peeled and unpeeled boiled potatoes.

but does not mention the impact of the cooking time.

What is our stance on questions about nutrition? Are they on topic or off topic?

Example:

Question: To what extent does the cooking time impact the nutritional content when boiling potatoes?

Body: I wonder to what extent the cooking time impacts the nutritional content when boiling unpeeled potatoes with unsalted water.

http://www.livestrong.com/article/340060-does-boiling-potatoes-reduce-their-vitamins/ says:

Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent. About 2 percent of the vitamin B-6 is lost due to boiling potatoes, as well as about 23 percent of the thiamine. A 3.5-ounce serving of potato boiled in the skin provides 22 percent of the daily value for vitamin C, but boiled peeled potatoes provide only 12 percent. Peeling potatoes before boiling can also increase vitamin B-6 losses, with unpeeled boiled potatoes containing 15 percent of the DV per 3.5-ounce serving and peeled boiled potatoes containing only 13 percent of the DV. There is no difference in thiamine content between peeled and unpeeled boiled potatoes.

but does not mention the impact of the cooking time.

In case nutrition is off-topic here, here is a Area 51 proposal on nutrition.