DOes boiling, steaming, or suteeing vegetables extract all the nutrients with the water?

Hi all - I was lightly sauteiing some spinach last night in a little water and if you've done this you know the spinach cooks down in short time leaving quite a bit of watery spinach juice in the pan.

I poured off the excess juice and ate the spinach. It then occurred to me that likely the heat water extracted the nutrients and I didn't get much nutrient benefit - does this sound right? Are nutrients retained in the plant matter when the plant matter is heated, or do they drain out?

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