Abstract
VITAMINS are lost or destroyed in the preparation and cooking of greenstuffs by many of the methods now in common use. Some generalizations which summarize our knowledge of the behaviour in green–stuffs of the vitamins most likely to be affected in the course of preparing green vegetables for the table have been issued by the Accessory Food Factors Committee of the Medical Research Council (London School of Hygiene and Tropical Medicine, Keppel Street, London, W.C.I). Some simple rules based on these generalizations are given and cooking methods for greenstuff are recommended. Fat–soluble vitamin A is unlikely to suffer damage; water–soluble vitamins B and C are the most likely to be lost in preparation and cooking for various reasons stated. Twelve practical rules for the conservation of vitamins in the preparation and cooking of green vegetables are also given, together with methods recommended which result in the least loss of vitamin C.
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Effect of Cooking on Vitamins. Nature 148, 20 (1941). https://doi.org/10.1038/148020b0
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DOI: https://doi.org/10.1038/148020b0