What Foods Are Rich in Folic Acid?
Green leafy vegetables and other vegetables like brussel sprouts, asparagus, & broccoli, beans, peas and lentils, oranges, strawberries, cantaloupe, and nuts contain natural folate. In the U.S., processed grains and some breakfast cereals contain fortified folic acid, which is thought to be the most advantageous for birth defect prevention. Is Folic Acid destroyed during the cooking process? Yes, it could be. Most vegetables and fruit nutrients are concentrated just below the skin, so peeling before boiling increases the loss of nutrients. A suggestion would be to consume fruits and vegetables in their raw form. Thin peeling or scraping will preserve nutrients. Root vegetables should be boiled with the skin on and then peeled afterwards to preserve nutrients. In addition, about 40% of water soluble vitamin and mineral loss can occur when vegetables are soaked in water. If soaking is necessary, use the water to prepare soups or gravies. Believe it or not, microwave and pressure cooking
