24 янв. 2017 г. · The following nutrients are often reduced during cooking: water-soluble vitamins: vitamin C and the B vitamins — thiamine (B1), riboflavin (B2), .Cooking & nutrients · Boiling, simmering, and. · Sautéing and stir-frying · Frying
What can destroy vitamins in food?
The water-soluble vitamins, especially thiamin, folic acid and vitamin C, can be destroyed during improper storage and excessive cooking. Heat, light, exposure to air, cooking in water and alkalinity are all factors that can destroy vitamins.
How can vitamin content in foods be diminished?
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.
What foods deplete nutrients?
However, if you frequently choose sugary foods and refined carbohydrates, such as white bread and white rice, instead of healthier options, such as whole grains, vegetables, fruits and lean meats, you could deplete your body of these nutrients and others because your overall intake of them is too low.
What kills vitamins in fruits and vegetables?
The cooking process can cause some destruction of beneficial compounds in fruits and vegetables (phytochemicals, antioxidants, vitamins, minerals), BUT it can also make some beneficial compounds (such as lycopene) more available to the body. In fact, microwaving is actually a good way to minimize the loss of nutrients!
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