Tag: Vitamin b12 stability

While often thought of as sensitive, vitamin B12 is surprisingly stable at cooking temperatures and does not completely break down at the boiling point of water. Its degradation is a gradual process influenced by temperature, cooking duration, and the surrounding food matrix, not a single destruction point.

While vitamin B12 is more stable than other water-soluble vitamins like vitamin C, cooking can still lead to a loss of this important nutrient. It is important to understand what happens to vitamin B12 when cooked, as minimizing nutrient degradation can help ensure your meals are as nutritious as possible.