Did the nutrients of soybeans lose after cooking and drying?

When soybeans are cooked and dried, they lose their nutrition.

In the process of high-temperature heating, nutrients enter the water where soybeans are boiled, and as soybeans are filtered out and dried, nutrients are gradually lost.

Soybeans generally refer to soybeans.

Soybean (scientific name: Glycine max (L.) Merr) is commonly known as soybean. Leguminosae is panicum miliaceum, 30-90cm high. Stems stout, erect, densely covered with brown bristles. Leaves usually 3-foliolate; Stipules and yellow pilose; Petiole 2-20 cm long; Leaflets broadly ovate, papery; Racemes have fewer short flowers and more long flowers; The total pedicel usually has 5-8 sessile, closely arranged flowers; Bracts lanceolate, strigose; Bracteoles lanceolate, appressed setae; Calyx is lanceolate, with purple, lavender or white flowers, pedicels at the base and petal-shaped wings. Pods are fat, slightly curved, drooping, yellow-green, and densely covered with long brown hair; 2-5 seeds, oval, nearly spherical, smooth seed coat, light green, yellow, brown and black. The flowering period is from June to July, and the fruiting period is from July to September.