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All chemicals will break down when exposed to a high enough heat. In general though, heat levels created during cooking or microwaving foods will not significantly affect the nutritional content- in some cases, cooking foods can actually increase antioxidant content (cooked tomatoes have higher levels of lycopene than raw tomatoes). It's far more important to be concerned with what you're eating instead of how much heat was applied to it.
Vitamin C (ascorbic acid) is sometimes destroyed during pasteurization.
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