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.
What percentage of nutrients are lost in cooking?
It's difficult to say exactly, but the differences among various cooking methods isn't as great as you might think. For minerals like iron, calcium, magnesium, potassium, and sodium, the loss is only in the range of 5 to 10 percent no matter how the vegetable is cooked.
What nutrients are lost when boiling vegetables?
Basics. Higher temperatures, longer cooking time and larger quantities of water cause more nutrients to be lost. Water-soluble vitamins leach into cooking water, so vegetables lose greater quantities of vitamin C, thiamin, riboflavin, vitamins B-6 and B-12, niacin and folate.
Does boiling water remove its nutrients?
Does Boiling Water Remove Minerals? No. Generally speaking, boiling water can help to kill the harmful bacteria in drinking water. Other than that, even if the water's temperature rises over 100 degree Celsius (212 degrees Fahrenheit), it doesn't remove any minerals.
Is protein lost during boiling?
Studies of the effects of cooking and other methods of processing report no significant alterations in the protein value of meat. However, cooking at too high a temperature for long periods of time can slightly decrease the biological value of meat proteins.
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