The second table illustrates how important it is to have a varied diet. People who eat 95% raw food

The home food preparation, most vitamins are preserved when food is steamed, then in the microwave, and finally when cooking in water. Frying foods, long cooking or a combination of several methods of cooking results food company in india in the greatest loss of vitamins. Whichever method you use, vitamin loss is greater the longer the cooking, the higher the temperature of preparation. Peeling and chopping also affects the loss of vitamins are sensitive to light and oxygen, such as vitamin C. Cooking large quantities of water leads to a significant loss of vitamins soluble in water.
See the table that vitamins are soluble in water and are resistant to temperature cooking, and which are not. Vitamin Solubility in water loss during cooking Vitamin A not very varied depending on the type of food Vitamin D Vitamin E No No No No No No Vitamin K Thiamine To unstable at T> 100 C Vitamin B-2 Partial No Yes No Niacin Biotin Partially Not Pantothenic acid Partially Yes Yes Folate unstable at T> 100 C Vitamin B-6 To vary greatly depending on the type of food Vitamin food company in india B-12 Vitamin C Yes No Yes Yes very very
In the table below refer to the amount food company in india of some vitamins in certain foods before and after heat treatment. Foods Vitamin C (mg) of vitamin B-2 (mg) of vitamin food company in india B-6 (mg) Folate (mcg) B-12 (mcg) Vitamin A (IU) of vitamin E (mg) Broccoli raw 93 0.12 0.16 71 0 1,500 1.7 Broccoli kuvan 75 0.11 0.14 50 0 1,400 1.7 Beef liver fresh 23 2.8 0.95 250 69 35,000 0.67 Beef liver cooked 23 4.1 0.91 220 71 35,000? Beef liver fried 23 4.1 1.4 220 112 36,000 0.63 Carrot crude 9.3 0,059 0.15 14 0 28,000 0.46 Carrots cooked 2.3 0,056 0.25 14 0 24,000 0.42 Tomato raw 19 0,048 0.08 15 0 620 0.38 Tomato boiled 23 0,057 0.09 13 0 740 0.38
The amount of vitamins food company in india in food does not mean anything if the vitamins food company in india our bodies can not be adopted. food company in india Although it sounds strange, some vitamins are readily available to us in kuvanoj food. Cooking destroys cellular matrix in which some vitamin captured and destroyed some vitamin absorption inhibitors.
For example, our body adopts a more biotin from cooked than from raw eggs, because high temperatures degrade avidin, a substance which is an inhibitor of the absorption of this important vitamin. Provitamin A from carrots is much more available from cooked than raw carrots. From raw to adopt about 29%, from 59% cooked, and if we add a little oil to the cooked carrots, adopted by the 80% (oil here facilitates absorption) (2).
The food you eat is better cooked except carrots, include pumpkin, cauliflower, cabbage, food company in india kale, cake, tomato. For example, lycopene (not a vitamin, but it is very important substance) from tomato is much more affordable when tomatoes are cooked (3). Cabbage, kale, cauliflower, cake, broccoli contains a substance food company in india that blocks the production of thyroid hormones. The cooking activity of this substance inhibits (4). Freezing
Before freezing, vegetables are blanched. Blanching is steamed food company in india vegetables or sinking in water temperatures of 70-90 C for a few seconds to several minutes. This is done to inaktivisali enzymes that contribute food company in india to the development of odor and color changes of vegetables, as well as to remove part of the bacteria present. food company in india When blanching is losing a small portion of vitamins, because the process itself food company in india is quite short. Also, if the vegetables are not blanširalo, vitamin loss would have been even higher during storage, because the enzymes degrade some vitamins. Next freezing itself does not lead to a significant loss of vitamins except vitamin C. When storing, if the vegetables food company in india are packed in transparent packaging, causing the loss of vitamins are sensitive to light, such as the B-2, B-6, vitamin C and folate. Also, as vegetables / fruits smaller it is higher vitamin loss, due to the larger surface area exposed to air or light.
In our traditional cuisine, vegetables are cooked for hours. Shorten cooking food company in india time, cook with less water or cook steamed. Chew food, not necessarily all be pulpy. Vegetables shred just before cooking. Frozen foods dissolve slowly, preferably in the refrigerator and protected from light, if you do not plan later that you are cooking. If you are planning that you are cooking, it is best to immediately soak in boiling food company in india water.
The second table illustrates how important it is to have a varied diet. People who eat 95% raw foods have a greater chance of deficiency of certain vitamins than those who eat 100% cooked, but a variety of foods. Of course, it is best to eat both raw and cooked. And most importantly - eat varied.
#TimskiRad We have agreed to jointly do something really useful and create a "blogger's vitamin bible". In a society are: Slender Gourmet - May writes food company in india the text on daily needs, and plant and animal vitamin and mineral champions Link to article on the website What we eat? - John is tucked text about how vitamins behave at high and low temperatures link to the text on the site Hemi around us - Zoran writes about the differences between natural and synthetic vitamins. Are vitamins from a bottle or a pure fraud and