Effect of Cooking on Vitamins
| Vitamin A | relatively stable |
| Thiamine (Vitamin B-1) | destroyed heated at 120°C ,after 5 hours. Large portion was destroyed when heated moist at 100°C ,after 24 hours, but not when heated dry at the same condition. |
| Riboflavin (Vitamin B-2) | destroyed, heated at 100°C ,after 144 hours |
| Vitamin D | no |
| Vitamin E | no |
| Vitamin K | no |
| Niacin (Vitamin B-3) | no |
| Biotin (vitamin H or vitamin B-7) | no |
| Pantothenic Acid (Vitamin B-5) | yes |
| Folate (Vitamin B-9) | at high temp |
| Vitamin B-6 | at high temp |
| Vitamin B-12 | no |
| Vitamin C | yes |
Note: non-pressurized boiling above sea level does not exceed 100°C See: http://www.jbc.org/content/99/1/309.full.pdf
Last update: Feb 26, 2010; 3:24 p.m. LAH