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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