loss of micro nutrients in food cooked at high pressure/temperature

[abhi]

Dear friends

the undersigned wants to know about the loss of micro nutrients in the food cooked at high pressure-temperature. Has your organisation conducted any test /analysis in this regard ??? if yes, then kindly apprise the undersigned about the results of such test/analysis. The undersigned is keen to know the extent to which the food looses its micro nutrients quality when cooked in high pressure -temperature.

with regards

Abhishek Awasthi

[maganprasad]

Though,I have not done any test in this regard but I provide you some information with reference.

Preparing and cooking food alters nutritional composition. Cooking food does generally lower vitamin content but to varying extents.

The table below shows the loss of vitamins C, B1, B2 and B6 using various cooking methods (2).

Cooking method	Percentage loss of vitamin C, B1, B2 & B6
Boiling	35 – 60%
Roasting	10 – 47%
Steaming	10 – 25%
Microwave	5 – 25%
Stewing	10 – 12%
Frying	7 – 10%
Pressure cooker	5 – 10%

Reference:

Helen Money, Nutritionist