Tag: Cooking effects on nutrients

According to a study published in the Journal of Agricultural and Food Chemistry, cooking tomatoes for 30 minutes can increase their beneficial trans-lycopene content by over 160%. This fascinating finding directly addresses the question: Does tomato lose nutrients when cooked?

According to thermal analysis studies, niacin is very heat stable, with decomposition beginning around 238°C (460°F), a much higher temperature than typical cooking methods achieve. While direct heat exposure does not significantly break down the vitamin, other factors during cooking can lead to losses.