Nutrient loss during prep and cooking

Question 1

Effect of prep on vitamin B

Answer 1

The b complex is contained in the bran (the outer husk) of a cereal grain. When the wheat grain is milled to produce white flour these parts are removed and so the vitamin B is removed
White rice is polished to free it from bran and so vitamin B is removed

Question 2

Effects on prep on Vitamin C

Answer 2

Avoid soaking in water as Vitamin C is water soluble and will leach out into water
Avoid preparing in advanced as vitamin c can be lost through oxidation
Oxidase, an enzyme which can be activated when chopping, can destroy Vitamin C so sharper knives are advised as blunt knives can cause more cells to be damaged and oxidase acitivating
Avoid peeling as Vitamin C is just under the skin
Chop into large chunks so less surface area exposed to air

Question 3

Effect on water on B complex

Answer 3

Gradually destroyed if heated above boiling point for long times

Question 4

Effect of cooking on Vitamin C

Answer 4

Destroyed by low temp so should be added to boiling water and it will denature oxidase
Use as little water as possible so vitamin C doesn’t leach out and cook for as short time as possible
Steaming, microwaving and stir frying

Question 5

Effects of storage on Vitamin B

Answer 5

Exposure to sunlight or UV light reduces Vit B content

Some loss to oxidation

Question 6

Effects on storage on Vitamin C

Answer 6

Exposure to air can oxidise vitamin C causing its content to be reduced
Bruised fruit will have lost more Vitamin C due to enzyme action and oxidation

Question 7

Storage of Vitamin A

Answer 7

Store away from light or in the fridge to avoid oxidation