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Vitamin B-6 content of selected foods served in dining halls

1985; Elsevier BV; Volume: 85; Issue: 12 Linguagem: Inglês

10.1016/s0002-8223(21)03853-0

1878-3570

Lou Anne Reiter, Judy A. Driskell,

Consumer Attitudes and Food Labeling

Roast beef and green beans lost significant quantities of vitamin B-6 during institutional cooking and holding procedures; some was leached into juice and pot liquor. Whole baking potatoes lost smaller quantities of the vitamin during these procedures. A mean of 60% of the vitamin that was present in the foods before cooking was actually served. More vitamin B-6 will be retained if cooking and holding times are held to a minimum.