So its widely known that if you steam vegetables too long or boil them at all or too long, you start to lose some of the nutrients and benefits, and I think if I'm not mistaken out into the water.

I've always wondered, if you boil them for a long time in the form of a braise or in soup, since you're still drinking/eating the water that it was cooked in, does that mean you didn't lose all those benefits?
I hope that makes sense.