What vitamins are destroyed by cooking?
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Studied at the University of Seoul, Lives in Seoul, South Korea.
Vitamins C, thiamin (B1), pantothenic acid (B5), pyridoxine (B6), and folate (B9) tend to be the most vulnerable nutrients when subjected to heat and oxygen. Some vitamins are easily destroyed by oxygen, so cut vegetables or juiced vegetables should be stored in airtight containers in the refrigerator.Jun 17, 2013
2023-06-11 02:09:12
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Julian Cook
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Vitamins C, thiamin (B1), pantothenic acid (B5), pyridoxine (B6), and folate (B9) tend to be the most vulnerable nutrients when subjected to heat and oxygen. Some vitamins are easily destroyed by oxygen, so cut vegetables or juiced vegetables should be stored in airtight containers in the refrigerator.Jun 17, 2013