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.
How do vitamins get destroyed?
Before a food is canned or frozen, it is usually heated very quickly with steam or water. The water-soluble vitamins, including vitamin C and B-complex, are sensitive and easily destroyed by blanching.
How are minerals destroyed?
Once minerals enter the body, they remain there until excreted. They cannot be changed into anything else. Minerals cannot be destroyed by heat, air, acid, or mixing. Compared to other nutrients such as protein, carbohydrates and fat, vitamins and minerals are present in food in tiny quantities.
How are vitamins and minerals broken down in the body?
Vitamins are organic and can be broken down by heat, air, or acid. Minerals are inorganic and hold on to their chemical structure. So why does this matter? It means the minerals in soil and water easily find their way into your body through the plants, fish, animals, and fluids you consume.
How are nutrients destroyed?
Nutrients escape from vegetables in two ways: by getting dissolved in the cooking water or by getting destroyed by heat. Water-soluble compounds (which include vitamin C and some B vitamins) are the most vulnerable to loss from boiling, simmering, steaming, or braising.
More useful articles on a similar topic 👇
Do baked potatoes have vitamins?How can vitamins be lost during food preparation and cooking?
