The effects of temperature and pH on vitamins - vitamin-rich foods are an important part of a healthy diet, but many factors, such as heat and acidity can decrease the amount of certain vitamins in food. When preparing foods rich in vitamins, such as fruits and vegetables, it is important to be aware of these effects.
The effects of temperature and pH on vitamins
Temperature and water-soluble vitamins
vitamins soluble in water, such as vitamin C and the B vitamins, may be lost when the food is heated. Vitamin C is very sensitive to heat, while some of the B vitamins - riboflavin and niacin, for example - are not affected by heat. In addition, the practice of vapor or boiled vegetables can cause them to infiltrate these vitamins in water.
Temperature and fat-soluble vitamins
Vitamins that are fat-soluble, including A, D, E and K, are not affected by heat. Foods containing these vitamins, such as spinach, carrots and milk fortified with vitamins, can be cooked without losing their nutritional value.
Ph and vitamins
Vitamins C, B1 (thiamin) and B2 (riboflavin) can be destroyed with alkaline substances, which have a high pH. Food cooked in alkaline media such as water, soy milk or vegetable broth, losing these vitamins more easily than food cooked in acidic media such as vinegar or soy sauce (Reference 3 ).