are minerals destroyed during cooking
Mineral Loss. Cooking does not reduce the amounts of most of the minerals in food, including calcium, phosphorus, magnesium, iron, zinc, iodine, selenium, copper, manganese, chromium and sodium. For example, milk has the same amount of calcium whether you drink it cold or hot. The exception is potassium, a mineral found in a wide variety of foods ranging from potatoes to fish, which can leach into cooking water. The same cooking methods that retain water-soluble vitamins such as C also lessen potassium loss. Deep-frying can damage or destroy heat-sensitive vitamins -- a good reason to eat vitamin C-rich potatoes steamed instead of fried. When possible, store and cook vegetables whole or in large chunks rather than chopped, and retain the cooking water, to keep evaporation and water loss to a minimum. Their regulating functions include a wide variety of systems, such as: 1  heartbeat. 2  blood clotting. 3  maintenance of the internal pressure of body fluids. 4  nerve responses. 5  the transport of oxygen from the lungs to the tissues. Vitamin B-6 and folate are sensitive to heat and might be destroyed during cooking. Food sources of B-6 and folate include pork, whole grains, vegetables and meat. Vitamin B-12 is found only in animal sources of food such as eggs, fish and milk. What comes to mind when you hear the word minerals? Do you think of rocks, stones, and metal? How can these be of benefit to your body? Minerals are another group of nutrients (along with vitamins) needed by the body. They have two general body functions: to regulate body processes, and to give the body structure. Their regulating functions include a wide variety of systems, such as: the transport of oxygen from the lungs to the tissues. Only two vitamins, K and B-3, or niacin, are stable enough to hold up well during cooking. Mineral Loss Cooking does not reduce the amounts of most of the minerals in food, including calcium, phosphorus, magnesium, iron, zinc, iodine, selenium, copper, manganese, chromium and sodium. For example, milk has the same amount of calcium whether you drink it cold or hot. ood provides the ideal mix of vitamins, minerals, and other nutrients. But the nutrients in foods begin to decrease as soon as the fruit or vegetable is picked and continues to decline until the food is eaten. The sooner you eat the food, the less chance of nutrient loss. The The sooner you eat the food, the less chance of nutrient loss. The. water-soluble vitamins, especially thiamin, folic acid and vitamin C, can be destroyed during. improper storage and excessive cooking. Heat, light, exposure to air, cooking in water and. alkalinity are all factors that can destroy vitamins. If food is not eaten within several days, freezing is the best method to retain nutrients. Even though they make up only a small percentage of your body—about 4 percent of your body weight – minerals are essential to life. Minerals are very stable. They cannot be destroyed by light, water, heat or food handling processes. In fact, the little bit of ash that remains when a food is completely burned is the mineral content. Minerals can be divided into two main categories, based on the amount that is needed by the body. water-soluble vitamins, especially thiamin, folic acid and vitamin C, can be destroyed during improper storage and excessive cooking. Heat, light, exposure to air, cooking in water and alkalinity are all factors that can destroy vitamins. If food is not eaten within several days, freezing is the best method to retain nutrients. Frozen
No, Cooking does not reduce the amounts of most of the minerals in food.