What is the effect of thermal processing on the mineral and vitamin content of foods? The destruction of vitamins depends on the time of thermal p...

The effect of thermal processing on the mineral and vitamin content of foods can vary depending on the specific food and the temperature and duration of the processing. Generally, high temperatures and long cooking times can lead to a reduction in the vitamin content of foods. For example, studies have shown that cooking spinach at 100°C for 3 minutes can cause a 33% loss in vitamin content. Similarly, pasteurized pineapple juice may experience a reduction of 28 to 46% in vitamin C content. During the sterilization of pork, a reduction of 66 to 70% of vitamin B12 has been observed. It's important to note that different vitamins have different levels of stability when exposed to heat. Some vitamins, such as vitamin C and certain B vitamins, are more sensitive to heat and can be easily destroyed during thermal processing. On the other hand, minerals are generally more stable and less affected by heat. To minimize the loss of vitamins during cooking, it is recommended to use cooking methods that involve shorter cooking times and lower temperatures, such as steaming or microwaving. Additionally, consuming a variety of fresh fruits and vegetables can help ensure an adequate intake of vitamins and minerals. Remember that this information is a general overview, and the specific effects of thermal processing can vary depending on the food and the cooking conditions.