Tag: Alkaline environment

Over half of the riboflavin in milk can be destroyed in as little as two hours when stored in a clear glass bottle under bright daylight. This rapid degradation highlights the extreme sensitivity of this essential nutrient, prompting the question: what breaks down riboflavin and how can we prevent its loss?

According to the Food Standards Scotland, riboflavin (vitamin B2) is destroyed by exposure to UV light, which is a major factor in nutrient loss in food like milk. The sensitivity of this water-soluble vitamin means its nutritional value is dependent on how it's stored and prepared.

According to research, up to 70% of vitamin B1 content can be lost during food processing and cooking, making it one of the most sensitive nutrients. This water-soluble vitamin, also known as thiamine, is particularly susceptible to being destroyed by several key factors during preparation and storage. Knowing what these factors are is essential for preserving its nutritional value in your diet.