Tag: Healthful cooking

Boiling vegetables can cause a loss of up to 50% or more of their vitamin C content. Understanding this and other effects is key to knowing which nutrients that are destroyed by high heat during cooking and how to retain their nutritional value.

According to the U.S. Food and Drug Administration (FDA), acrylamide is a chemical that can form in starchy plant-based foods, such as potatoes, when cooked at high temperatures. The good news is that home cooks can take steps to ensure what four measures can help acrylamide levels to a minimum when cooking potatoes, promoting safer and healthier meals.

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.