What nutrients will be decomposed or unavailable after cooking?

Question

When i cook a food, what nutrients/vitamins will be there after the process and which ones won't? (which ones are thermolabile?)

Answer 1

There are a few vitamins that are destroyed during the cooking process. The most thermolabile is vitamin C and then vitamin B1. However, we usually do not depend on cooked food for vitamin C.

Many other nutrients and phytochemicals are better usable by the body when you apply heat to them. For instance, potato, dried beans and peas, and tomato have more available nutrients and phytochemicals when they are cooked. All minerals are retained in the food during cooking, unless they are leached out into the surrounding water.

I usually suggest that people have a variety of foods, with some fresh ones. This will give a good variety of all the nutrients and phytochemicals.

Lenore

Answer 2

vitamins destoy