: Nutrient loss upon throwing away water used to boil a food product If I boil a food product, say, chickpeas or corn in water- can I potentially lose any nutrients besides carbohydrates by throwing away the water as opposed

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Nutrient loss upon throwing away water used to boil a food product
If I boil a food product, say, chickpeas or corn in water- can I potentially lose any nutrients besides carbohydrates by throwing away the water as opposed to not throwing away the water? In what cases should I be careful (and in what cases can I throw away water without thinking)? I'm looking for the guiding principle (and not an exhaustive list).

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