Heating foods that contain beta-carotene doesn't destroy the beta-carotene. In fact, it makes it more available by breaking down the walls of the plant cells that contain beta-carotene.
Are carotenoids destroyed by cooking?
There is a perception that carotenoids are destroyed by the heat process involved in cooking of vegetables. In fact, carotenoid loss is minimal with moderate cooking, and in many cases, carotenoids become more bioavailable after cooking, probably because heat pro- cessing liberates them from cell matrices.
Is beta-carotene heat sensitive?
beta-carotene added to soybean oil showed good stability to heat and its bioconversion to vitamin A was shown in rat assays.
Does beta-carotene survive cooking?
Cooking Loss Cooking your food releases more beta-carotene, but there is a downside: Foods lose beta-carotene during cooking. You can control the amount lost by using specific methods of cooking.
Which vitamin is destroyed during heat?
Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].
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