Cooking does affect some nutrients. A dog food recipe is built with that in mind, so what matters is what's in the bag at the end, not what went into the mixer.
How dry food is made
All dry dog food is cooked. The mix is heated and pressed into shape, then dried. That process is what makes kibble shelf-stable for months without refrigeration, and it also makes the starches easier for a dog to digest than they would be raw.
Some vitamins are sensitive to heat. That's a known part of making dry food, and recipes account for it.
So how do you know what's actually in it?
The vitamin and mineral mix goes in at levels set for the finished food. That covers vitamins A, D3 and E, the B group, biotin, folic acid and choline. It also covers the minerals: zinc, copper, iron, manganese, selenium and iodine.
The guaranteed analysis describes the finished kibble. The 26% protein, 13% fat and the rest are what's in the bag, tested on the product you receive.
On top of that, the food has been checked by an independent laboratory across 73 nutritional, chemical and safety factors.
What about the protein?
The chicken protein is hydrolysed before it goes anywhere near the cooker, and it tests at 94% digestibility. Cooking doesn't reverse that.
Why the preservatives?
Rosemary extract and TBHQ stop the fats going rancid across the bag's 18-month shelf life. Rancid fat is a real nutritional loss, which is why the recipe uses them.
If you want to see the numbers for yourself, they're on the product page. Or try a 2kg sample for $19.99 and let your dog judge it.