Loss of Nutrients in Cooking
- 1 June 1946
- journal article
- research article
- Published by Cambridge University Press (CUP) in Proceedings Of The Nutrition Society
- Vol. 4 (2), 164-171
- https://doi.org/10.1079/pns19460031
Abstract
A review. With vegetables, losses of soluble constituents are generally least in frying, greater in steaming and greatest in boiling; a large vol. of cooking water, slow cooking, high pH and holding after cooking all favor losses of thiamine and vit. C. With meat and fish, losses of soluble constituents arise chiefly from shrinkage of the fibers; protein losses may be as high as 20%; net losses of fat and B vits. are not serious if the drippings (or stock) are consumed. In baking bread, the avg. loss of thiamine is about 20%.Keywords
This publication has 15 references indexed in Scilit:
- EFFECT OF VARIOUS HOME PRACTICES ON ASCORBIC ACID CONTENT OF CABBAGE1Journal of Food Science, 1944
- The Retention of Vitamins in Veal and Lamb During CookingJournal of Nutrition, 1943
- Biotin Content of Meat and Meat ProductsJournal of Nutrition, 1943
- INFLUENCE OF COOKING PROCEDURE UPON RETENTION OF VITAMINS AND MINERALS IN VEGETABLESJournal of Food Science, 1943
- Vitamin‐B1. Estimation in wheatmeal and brown bread and stability of different forms of vitamin‐b1, during bread‐makingJournal of the Society of Chemical Industry, 1942
- The Effect of Heat on the Availability of the Iron of Beef MuscleJournal of Nutrition, 1941
- Über den Einfluß der Zubereitung auf die Verdaulichkeit des FleischesDigestion, 1937
- The loss of glucose from dried peas on soakingBiochemical Journal, 1931
- Über den Verlust der Kartoffel an Mineralstoffen bei der üblichen küchenmäßigen ZubereitungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1926
- An Investigation of the Methods Employed for Cooking Vegetables, with Special Reference to the Losses Incurred. Part I. Dried LegumesBiochemical Journal, 1918