Vitamin in Foods Can Be Destroyed By Cooking and Drying
This is one important thing you should to know if you like cooking as well as want to get the most health benefit from your diet meals you take everyday. What subject I want to tell you here is cooking and drying can destroy or reduce vitamin that is contained in foods. When going on cooking, what you must prepare is not only about the cookware, the cook receipt, ingredients, or the cooking step to create special meals, but it must include knowledge on how to keep the health benefit in foods after cooking too. It is certainly that everybody hope that they will get the benefit for their body when they have nutrients foods that they do research and know what foods contain vitamin or others things which is allow their body to get advantage. But, what they want may not be received as they have not learn how to maintain those benefit since most foods would be served by cooking, not when it still fresh and pure form.
Since vitamins are so essential in foods and as you like to prepare meals by yourself, what you should consider is the effect of cooking and drying upon the vitamin content of foods, otherwise you just only take foods for stuff your stomach. However, when discuss about this, there has been some difference of opinion regarding this matter. Whether vitamins of all vitamin-rich foods are destroyed by cooking and drying or not, what has been confirmed is that part of fat-soluble A may be destroyed by cooking at boiling temperature and it will be destroyed entirely in prolonged cooking. While, fat-soluble B is thought to be little affected by ordinary home cooking processes, but when it come in foods which are heated above boiling temperature as in commercial canning, and cooking in the pressure cooker, the vitamin is believed to be destroyed partially or completely. However, it has not been definitely determined for the water-soluble B vitamin that is contained in foods which are cooked in water added with baking soda or any alkaline.
Water-soluble C is determined affected by heat. The usefulness in preventing scurvy provided in vegetables will be lose when the vegetables cooked at boiling temperature for twenty minutes. However, water-soluble C can be found in very young carrots cooked for a short time and canned tomatoes. Not only heat that can remove the benefit of water-soluble contain in vegetables, but drying can destroys a great extent the anti-scorbutic effect of foods containing water-soluble C too. When checking usefulness in preventing scurvy, it has found that most dried vegetables and fruits do not provide this usefulness like fresh vegetables and fruits.
When look at uncooked vegetables, we can find that cabbage and carrots can give us full value of vitamin, while spinach give much more as it is rich in iron too. Furthermore, young beet tops that we often discard contain too much valuable material to be wasted.
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