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Effect of Cooking on Vitamins

 

 

                   
Vitamin A

relatively stable

Thiamine (Vitamin B-1)destroyed heated at 120C ,after 5 hours. Large portion was destroyed when heated moist at 100C ,after 24 hours, but not when heated dry at the same condition.
Riboflavin (Vitamin B-2)

destroyed, heated at 100C ,after 144 hours

Vitamin Dno
Vitamin E

no

Vitamin K

no

Niacin (Vitamin B-3)

no

Biotin (vitamin H or vitamin B-7)

no

Pantothenic Acid (Vitamin B-5)

yes

Folate (Vitamin B-9)

at high temp

Vitamin B-6

at high temp

Vitamin B-12

no

Vitamin Cyes

Note: non-pressurized boiling above sea level does not exceed 100C

See: http://www.jbc.org/content/99/1/309.full.pdf

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Last update: Feb 26, 2010; 3:24 p.m. LAH