VITAMINS THAT LOSE THEIR NUTRIENTS WHEN BOILED
Heating up your food makes them taste better but question is is the heat alright for the vitamins on your food.When u cook CERTAIN Vitamins, you denature it, it’s nutrients are broken down. Cooking doesn’t necessarily get rid of the entire nutrients, it restructures the cells in such way the body doesn’t know what to do with it when it’s consumed.
Vitamins that loses nutrients when boiled includes Water soluble vitamins, like vitamine C, thiamin, riboflavin, niacin, vitamin B6 (pyridoxine, pyridoxal, and pyridoxamine), folacin, vitamin B12, biotin, and pantothenic acid. And other b vitamins These water soluble vitaminsdo not store in fat cells.
Colorado University had a research project on how much heat can reduce vitamines in our food source.
So they heated food sources of Vitamin C for 5 minutes another for 15 minutes and the last was for 20 minutes. Trying to know how long it takes vitamine C reduce its nutrients.
The found that the vitamin food source heated for 5 minutes only lost 10-15% of its nutrients.
The one cooked for 15 minutes lost 15-30% of its nutrients while the vitamin cooked for 30 minutes lost up to half of its nutrients. Now it is obvious that the longer you cook some food containing vitamin C, the more the loose their vitamin nutrients.
But you should note that some other food’s nutrient gets more active when heated up. A research was made on tomatoes. When tomatoes were boiled, it lost it’s vitamin nutrients but the antitoxins and enhances what is known as lycopene.