How much of the vitamin content printed on the labels is left, after storage and cooking?!
How much of the vitamin content printed on the labels is left, after storage and cooking?
From Vtiamin A to Riboflavin, Iron and other good stuff, sometimes only blown as powder onto the food, how much of that stuff is really still left, once you store and prepare it. Light, heat, humitity, and the final preparation must destroy some of it. Is there a web site, to get some info? Thanks in advance.
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