QuoteReplyTopic: How do cooking, storage, or processing affect vita Posted: July 22 2010 at 2:21am
How do cooking, storage, or processing affect vitamin B12?
When derived from animal foods, vitamin B12 is fairly well preserved
under most cooking conditions. For example, about 70% of the vitamin
B12 present in beef is retained after broiling for 45 minutes at 350º
Fahrenheit. Similarly, about 70% of B12 is still present after cow's
milk is boiled for 2-5 minutes. Retention of vitamin B12 in plant-based
foods like tempeh, a fermented food made from soy, has not been well
researched.
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