Research
Micronutrients & recovery
Processing and cooking methods significantly reduce the retention of B-complex vitamins, particularly Thiamin (B1), in meat.
Be aware that cooking meat, especially boiling or canning, can significantly reduce its B-vitamin content. To maximize nutrient intake, consider cooking methods that minimize leaching and heat exposure.
ModerateRefutesMEDIUM confidence
The loss of vitamin B1 was mainly observed by leaching. These losses are about 15–40% by boiling, 40–50% by frying, 30–60% through roasting, and 50–70% on canning
Why this rating
Based on cited data on cooking losses.
Source
Nutritional Composition of Meat
Rabia Shabir Ahmad et al. · InTech eBooks · 2018
book_chapterCited 211×
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