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. 24 янв. 2017 г.
Which vitamin destroy after cooking?
Vitamin C is an important nutrient which is easily destroyed by cooking. During cutting of vegetables and fruits some vitamin C is lost.
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.
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.
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