Nutrient Stability In Relation To Processing/cooking

Question 1

B1 thiamine

Answer 1

Dissolves/ leaches in water causing significant loss
Damaged when in a pH of over 5 e.g. when baking powder is used
During canning up to 20% lost due to heat

Question 2

B9 folic acid

Answer 2

Some lost via leaching into water
Reasonable stability under most processing methods. However if copper is present than losses significantly increase
Can be oxidised but vitamin C can prevent this by stabilising it

Question 3

Vitamin C

Answer 3

Very easily damaged and lost
Up to 50% lost when green vegetables are boiled
Steaming is best method for conserving it as only about 15% lost as not making direct contact with water

Question 4

Vitamin A

Answer 4

Cooking increase absorbtion of carotenoids in body from 10% to 50% from uncooked to cooked vegetables
Retinol and carotenoids are pretty stable in food products
Damaged in dried products due to air exposer