Nutrients like vitamin B and C are lost when foods are boiled or soaked in water and the water is thrown away. Nutrients like vitamin A are lost when fats are used for cooking foods. Loss of nutrients in vegetables begins from preparation onward and is greater during the cooking process.
What can destroy vitamins in food?
With the exception of vitamin K and the B vitamin niacin, which are very stable in food, many vitamins are sensitive and are easily destroyed when exposed to heat, air, water, or fats (cooking oils).
Can vitamins be lost to food processing?
Summary: Some nutrients, particularly water-soluble vitamins, are lost during the cooking process. Raw fruits and vegetables may contain more nutrients like vitamin C and B vitamins.
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.
How are vitamins and 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.
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