How does food preparation affect vitamins and minerals?
The way food is prepared also affects its nutritional value. For example, fried chicken contains twice the calories of grilled chicken but the same amount of protein, vitamins and minerals. The way food is stored and cooked affects the vitamin and mineral content. Some vitamins are easily affected by exposure to light, heat and air. • Vitamins A, D, E and K, riboflavin and beta carotene are destroyed when exposed to light. • Vitamins C, A, B12, folic acid and thiamin are destroyed by heat. • Vitamins C, A, D, E, K, B12 and folic acid are destroyed by exposure to air. • Vitamins C, B6, thiamin, riboflavin, niacin, selenium, potassium and magnesium leach into cooking water. • Vitamins C, B12, folic acid, thiamin and riboflavin are destroyed when combined with acid or alkaline substances. To make the most of the vitamins and minerals in food, there are several guidelines to follow. Food storage: • Eat fruit and vegetables as fresh as possible. • Store refrigerated foods at less than 40oF,
