Effects of home-based food preparation practices on the micronutrient content of foods.

We studied the effects of cooking on the vitamin and mineral content of vegetables (vegetable soup, cauli­ flower), meat (beefsteak) and fish (sole) and those of cutting (fruit salad) and squeezing (orange juice) on the vitamin content of fruits. In cooked dishes, vitamin retention ranged between 0 (folic acid, aU dishes) and 94% (retinol, sole) and mineral retention between 63 (copper, cauliflower) and 96% (iron, vegetable soup). In orange juice, ascorbic acid appeared to be protected from oxidation for at least 12 h as compared with fruit salad. Our study shows that preparation of foods with techniques available at home may be respon­ sible for losses of vitamins and minerals. Further studies are needed to ascertain the effects of these losses on nutritional status.