Tag: Nutrient destruction

According to the U.S. Food and Drug Administration (FDA), sulfites are prohibited from use on foods that are important sources of thiamin, because sulfites destroy this essential B vitamin. This critical fact highlights the direct impact of sulfites on nutrient content and raises important questions about their effect on our diet.

Approximately 84% of thiamine in foods can be lost during cooking or processing due to the vitamin's inherent instability. Understanding how is thiamine destroyed is crucial for preserving its nutritional benefits in the foods we consume every day.