Some Water-Soluble Vitamins Are Lost in the Cooking Process In fact, boiling vegetables may reduce the content of water-soluble vitamins by as much as 50–60% ( 7 , 9, 11 ). Some minerals and vitamin A are also lost during cooking, although to a lesser extent. 24 янв. 2017 г.
Can vitamins be destroyed by cooking?
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].
Which vitamin is lost by heat during cooking?
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin found in fruits and vegetables, including oranges, strawberries, broccoli, tomatoes and green peppers. Vitamin C is easily destroyed by excessive heat and water, as well as exposure to air. Vitamin D, A and K are not destroyed on heating.
How do you prevent vitamin loss when cooking?
Holding On1Keep skins on when possible.2Avoid continuous reheating of food.3Use a minimal amount of cooking liquid.4Choose steaming over boiling.5When you do boil, retain the cooking liquid for a future use (like soups and stocks)6Use the microwave.7Use a pressure cooker when possible.8Avoid using baking soda to retain color.
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