Roasting does affect the nutritional profile of foods, but it doesn’t eliminate their benefits. Roasting can cause some loss of heat-sensitive vitamins, but minerals like potassium, magnesium, and iron, along with fiber and antioxidants, remain largely intact in roasted grains and legumes like barley or chickpeas. However, it’s important to roast at the right temperature and for the right amount of time. Over-roasting or using excessively high heat can destroy some of the nutrients and flavor of the food. To preserve as much nutrition as possible, we aim for a moderate roasting temperature for a short duration after proper research. In short, roasting does not completely remove the nutrition, but proper roasting ensures the best balance of flavor and health benefits.