Not everything is so bad: what vitamins are stored after heat treatment

Many have heard that vitamins found in raw foods are destroyed by heat treatment. But, it turns out, this statement is not entirely correct, since a number of vitamins do not suffer in any way during cooking at elevated temperatures. Today we will find out whether cooked berries, fruits and vegetables are so useless, as we used to think.

From the point of view of preservation of vitamins, of course, to eat fresh fruits and vegetables is the best. But, alas, not all products can be eaten raw, and one of the ways to store your favorite berries and fruits for a long time is to cook them and then preserve them. Of course, vitamins are found not only in berries and fruits, but also in eggs, meat, cereals and many other products that we cook and fry. And this is what happens with different vitamins as a result of heat treatment.

Vitamin A

Vitamins of group A, which are very important for the full growth and maintenance of immunity, are very stable and practically do not suffer during heat exposure.

B vitamins

B vitamins react differently to heat. Vitamin B9 (folic acid) is almost completely destroyed by heat treatment. Vitamin B3 (vitamin PP, or nicotinic acid), on the contrary, practically does not suffer from heat. But the content of the remaining vitamins of this group in the cooked product drops by a maximum of 30-50%, therefore, we can say that they still have a lot of useful things. It was noted that if products are cooked in an acidic environment, then B vitamins are practically not destroyed.

Vitamin C

This vitamin was not lucky more than others, as it is destroyed during the cooking process almost completely, by 80-90%. This figure can be slightly reduced if vegetables and fruits for cooking are already placed in boiling water or the products are not crushed to reduce the area of contact with water. Although in general it can be said that cooked foods are extremely poor in vitamin C, and it is more correct to get it with fresh fruits, vegetables and herbs. Perhaps it is precisely because of the destruction of vitamin C that this myth appeared that all vitamins disappear after cooking.

Vitamins D, E, K

These vitamins are fat-soluble and very stable, so they practically do not suffer during heat treatment. You can safely assume that your scrambled eggs or baked fish contains a full amount of vitamin D, the same as it was before cooking in raw foods.