Macros from cooking starches in Bone Broth or Stock

[TimRobDillon]

When one cooks rice in a stock or bone broth, do the nutrients, macro (carbs, proteins, fats) and micro (vitamins, minerals, etc.), get absorbed into the rice or are those nutrients lost to the cooking process?

I would also be interested in other starches like quinoa, potatoes, cous cous, etc. Would love to see sources as, while this seems like an obvious answer, I can't actually find anything definitive. Has anyone actually analyzed nutritional value after preparing food in nutrient rich fluids?