Tag: Cooking and vitamins

Water-soluble vitamins, such as B-complex vitamins, are more sensitive to environmental factors. This makes their degradation a key concern for nutrient intake. Does vitamin B degrade? The answer is yes, with stability influenced by heat, light, oxygen, and pH during storage and preparation.

According to one study, Vitamin C can begin to denature with exposure to temperatures as low as 86°F (30°C). This fact highlights the sensitivity of these essential compounds, and understanding at what temperature do vitamins degrade is crucial for maintaining their nutritional value and effectiveness over time.

While a 1978 NOAA study indicated some raw fish species contain varying, albeit small, amounts of vitamin C, the nutritional truth is that fish is not a significant source of this essential nutrient. The answer to, "does raw fish have vitamin C?" is a definitive 'no' when compared to more reliable food groups.

Over 50% of vitamin C can be lost during the high-heat cooking process used to make jam. This means that while jam is made from vitamin C-rich fruits, the final product contains significantly less of this vital nutrient than its raw ingredients.

Did you know that while churros are often considered a treat, they can contain trace amounts of B vitamins like thiamin and folate, primarily from enriched flour? This article breaks down exactly what vitamins do churros have and where these minimal nutrients come from.

While raw foods are packed with nutrients, a 2025 study on vegetable cooking methods found that baking causes relatively minimal nutrient loss compared to boiling. When asking, "does baking remove nutrients from food?" the answer is more nuanced than a simple yes or no, as the effect depends on the nutrient and specific baking conditions.

Scurvy is a disease caused by a severe, long-term deficiency of vitamin C, and while there are no specific foods to avoid that directly cause harm, the focus should be on avoiding a diet that lacks this critical nutrient. In fact, the foods to avoid are not specific items, but rather the general exclusion of fresh fruits and vegetables from your daily nutrition.

Studies show that high temperatures and moisture can cause significant degradation of this essential nutrient, with losses up to 68.5% observed in some storage conditions. This highlights why the question, is vitamin A temperature sensitive, is so important for preserving nutrition in our food.

Research indicates that Vitamin K1 is extremely sensitive to light, with one study showing up to 87% degradation in vegetable oil after just two days of fluorescent light exposure. Understanding what can destroy vitamin K is crucial for preserving its nutritional value, both through dietary choices and proper food handling.