Fermentation has been recognized as a potential method for improving the micronutrient content of different food products. The fermentation process involves the increased availability of micronutrients by breaking down of complex compounds into simpler and more easily digestible forms. However, the effects of thermal treatment of fermented mixture on its nutrient profile have been a subject of debate. Some research indicates that heating may enhance the bioavailability of micronutrients, while other studies suggest it could lead to their degradation. Consequently, the present chapter aims to review the existing literature concerning alterations in micronutrient composition as a result of fermentation, as well as the potential impact of thermal processing on nutrient levels. Through the analysis of these post-effects, we can achieve a more profound comprehension of the potential benefits and drawbacks associated with the consumption of fermented and heated foods, thereby enabling us to make well-informed choices regarding our dietary preferences. This chapter may facilitate the advancement of effective methodologies aimed at improving the nutritional profile of fermented foods, thereby promoting their consumption to support overall health and well-being.