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Are more vitamins lost if pasta is cooked too long?

April 26, 2017cooked Lost pasta vitamins

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Are more vitamins lost if pasta is cooked too long?

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Yes. Pasta that is cooked longer contains slightly fewer B vitamins (such as thiamine, riboflavin, and niacin) than pasta that is cooked al dente. The reason is that B vitamins are “water-soluble” vitamins, meaning that they get lost in the cooking water with prolonged cooking.