Introduction  
  What is food?  
  What happens to the food we eat?  
Our nutrient needs  
  Energy balance  
  Nutritional status  
  Laws & labels  
  Additives & colours  
  Toxicity in food  
  Processing food  
  Stability of food nutrients
  Storage life of foods  
  Food- associated health problems  

- FIGURE 32 -
STABILITY OF NUTRIENTS IN FOOD


NUTRIENT STABILITY CHARACTERISTICS
Vitamin A and provitamin A Reasonably stable during processing
Losses occur when dehydrated foods are exposed to light and air
Vitamin D Relatively stable but sensitive to exposure to air and light
Vitamin E Relatively stable but foods cooked in oil can have large losses
Vitamin K Relatively stable but sensitive to light
Vitamin B-1 (thiamin) Large losses under neutral and alkaline conditions where baking powder is used (e.g. cakes). Dissolves in cooking water. There is reasonable retention in cooked meat
Vitamin 8-2 (riboflavin) Very sensitive to light. Relatively stable to most home cooking methods. Losses can occur in drippings from meat
Niacin Stable to most processing. Dissolves in cooking water
Vitamin B-6 Moderate retention during most processing. In milk it is sensitive to light
Vitamin B-12 Moderate retention, but losses occur when heated under mild acid and alkaline conditions
Folacin Relatively stable but large losses can occur on cooking. Presence of copper aids destruction
Pantothenic acid Relatively stable during home cooking but losses occur in meat drippings and cooking water
Biotin Good retention during most home processing
Vitamin C Relatively unstable and losses occur from exposure to air, light, heat and copper. Dissolves in cooking water
Elements Stable to most processing but losses can occur by dissolving in cooking water
Food Facts
- Stability of nutrients in food
Figures:
32:Stability of nutrients in food
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