The nutrient value of food is almost always altered by the kind of processing it undergoes. The water-soluble vitamins are the most vulnerable to processing and cooking. Careful cooking and storage will help retain the nutrients in your food.
Which vitamin is lost during processing of food?
Some vitamins are more stable (less affected by processing) than others. Water-soluble vitamins (B-group and C) are more unstable than fat-soluble vitamins (K, A, D and E) during food processing and storage. The most unstable vitamins include: folate, thiamine and vitamin C.
How can food lose nutrients during processing?
But food processing also has drawbacks. Depending on the degree of processing, many nutrients can be destroyed or removed. Peeling outer layers of fruits, vegetables, and whole grains may remove plant nutrients (phytochemicals) and fiber. Heating or drying foods can destroy certain vitamins and minerals.
How can vitamins be lost during food preparation and cooking?
The method of processing often affects vitamin content and availability. Water soluble vitamins can be affected by heat, acid, and other cooking methods, regardless of the type of the dish. Water soluble vitamins can leach into cooking water. This means some vitamin content is often lost through evaporation.
Do you lose vitamins when you cook food?
Some minerals and vitamin A are also lost during cooking, although to a lesser extent. Fat-soluble vitamins D, E and K are mostly unaffected by cooking. Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food.
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