Tag: Cooking vitamins

Research has shown that the stability of vitamin D is significantly influenced by heat, with losses varying depending on the cooking method. So, while the fat-soluble vitamin D is more resilient than water-soluble vitamins like C, the answer to 'does vitamin D break down when heated' is more complex than a simple yes or no.

According to food science research, vitamin C is highly sensitive to heat, oxygen, and water, with conventional cooking methods capable of destroying up to 60% of the nutrient. Knowing which method causes the greatest loss of vitamin C in fruit is crucial for maximizing the nutritional value of your food.

Did you know that prolonged boiling can cause more than 50% of a vegetable's vitamin C content to leach into the water? Understanding **what vitamins are affected by cooking** is essential for maximizing the nutritional value of your meals and ensuring you get the most from your food.

According to food science research, some vitamins are more susceptible to heat degradation than others during food preparation. Knowing which vitamin B group is the most stable in the cooking process can significantly impact the nutritional value of your meals, with Niacin (B3) and Riboflavin (B2) emerging as the clear frontrunners for heat resistance. This knowledge is crucial for anyone looking to maximize nutrient intake from their diet.