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How resilient is Vitamin D Can it be destroyed easily by the cooking process or when poor storage is used?
Vitamin D is actually a group of hormone-like chemicals called steroid alcohols. The vitamin group is fat-soluble and quite stable: it won't be lost in storage, cooking or processing. The skin is able to manufacture vitamin D - up to 10 IU per square centimetre, depending on the level of pigmentation (darker skins produce less) and the amount of air pollution (pollution absorbs ultraviolet light, preventing so much of it penetrating the skin and thus enabling the production of the vitamin). Source: http://www.independentliving.co.uk/vitamin3.html
What else can I help you with?
Does lemon vitamin c get destroyed on heating?
Vitamin C from any source can get destroyed in the process of cooking.
Are all vitamins destroyed in the cooking process?
Vitamin C is easily destroyed during preparation, cooking or storage so follow these easy tips to retain as much of the vitamin as possible. * Eat raw fruits and vegetables as soon as possible after buying them. * Cut vegetables just before eating or cooking. * Cook vitamin C-rich foods quickly in as little water as possible. * Microwave, steam or stir-fry to retain the most Vitamin C.
Why raw food have higher vitamins level than cooked food?
In some cases the vitamin can be destroyed during the cooking process. This is one of the main reasons many nutritionists are turning to the "raw food" type diets.
Which nutrient is most easily lost by the process of boiling?
Vitamin C is the nutrient most easily lost by the process of boiling. It is water-soluble and can leach out into the cooking water. To preserve vitamin C, it is recommended to cook vegetables for a shorter time or to use cooking methods that involve less water, such as steaming.
Does freeze dried food have the same vitamin as fresh food?
no, many of the vitamins are destroyed in the freezing process. fresh is always best
How do nutrients get lost during the process of cooking and preparation show can you prevent then?
Some minerals and vitamin A are also lost during cooking, although to a lesser extent. Fat-soluble vitamins D, E and K are mostly unaffected by cooking. Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food.Steaming and boiling caused a 22 percent to 34 percent loss of vitamin C. Microwaved and pressure-cooked vegetables retained 90 percent of their vitamin C. The bottom line is that no one cooking or preparation method is superior for preserving 100 percent of the nutrients in a vegetable.Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C
Does pasteurized orange juice ruin your vitamin c intake?
Yes vitamin c is destroyed in the pasteurization process along with the taste of natural orange.You are really just drinking a reconstituted orange liquid after that.
Cook-chill method of cooking?
When steaming greens, their prime texture is often reached and quickly destroyed into mush, we cold-shock vegetables to hault the cooking process. and add extra color.
How are parasites destroyed in food?
Typically, they are killed by heat in the cooking process. Freezing and dehydration sometimes don't kill the parasites; it just prevents them from reproducing.
What activates the skin to start process of producing Vitamin D?
vitamin c
How do eskimos get vitamin C?
Vitamin C is found in the raw meats eaten by eskimos (the cooking process destroys the Vitamin C). More information can be found here: http://www.straightdope.com/columns/read/2374/traditionally-eskimos-ate-only-meat-and-fish-why-didnt-they-get-scurvy http://query.nytimes.com/gst/fullpage.html?res=9B0DE6D61230F93BA35751C1A961948260
Why is it less nutritious for you to eat cooked fruit and vegetables than fresh fruit and vegetables?
Many foods lose a percentage of their vitamin content by the cooking process. Many other foods have levels of toxins which are destroyed in the cooking process such as beans. Many tuberous vegetables such as potatoes are better eaten cooked to aide in the digestion of it's starch content. Cooked fruit is less nutritious than raw. There are so many options and there are pros and cons for all the different types of foods that I will ask you to refer to the related link for a more precise answer.
