Some nutrients are easily deactivated or can leach out of food during the cooking process. Water-soluble vitamins, such as vitamin C and the B vitamins, are particularly susceptible to being lost during cooking ( 6 , 7 , 8 , 9, 10 ). 24 янв. 2017 г.
How are minerals affected by cooking?
It is relatively unaffected by heat, light, oxygen, acids or alkalis. Because minerals such as iron and zinc are heat-stable, cooking temperatures do not appear to reduce the quantity or availability of minerals in meat.
How does food processing affect vitamin and mineral content?
While the benefits are numerous, processing can also be detrimental, affecting the nutritional quality of foods. Blanching, for example, results in leaching losses of vitamins and minerals. Also, milling and extrusion can cause the physical removal of minerals during processing.
What are the effects of heat on vitamins and minerals?
Many vitamins and other supplements can degrade faster and lose effectiveness when exposed to excessive heat, light, oxygen in the air, or humidity. Even under ideal conditions, vitamins normally degrade over time, but this process is accelerated by poor storage conditions.
Does cooking food make less nutritious?
Cooking food can reduce some nutrients, such as vitamin C and some B vitamins, but other nutrients (such as lycopene in tomatoes or beta carotene in carrots) are more available to our bodies if they are cooked.
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