Tag: Heat stable vitamins

Over half of the vitamin C in certain green vegetables can be lost when boiled, but not all vitamins are so vulnerable to temperature changes. Understanding which vitamins are stable to heat is key to preserving the nutritional value of your food and getting the most out of every meal.

Cooking can actually increase the bioavailability of some nutrients, such as lycopene in tomatoes, by breaking down plant cell walls. However, when asking what vitamins are not destroyed by cooking, the answer depends heavily on the vitamin type and preparation method.