| Show Nutritionist Lists Cooking Rules To pro Save Vitamin One B-One Vegetables cooked by hy the usual usua kitchen methods may lose Jose about 20 per cent of their vitamin One B-One according to Miss Elna Miller nu- nu 1 for the Utah State A Agri Agn Agricultural I. I cultural college e extension service Much depends dr oi on th the kind of food cooked cOked the way it is prepared for or cooking the temperatures nt at which it is cooked how long it Is cooked and other conditions the tIre nutritionist explains eX I To o a avoid lI unnecessary loss of I vitamin One nOne there arc are a few simple sim precautions I I Dont Don't use soda in cooking I ables ahles Soda destroys destroy not only vitamin vita Olin min nOne 11 but bul also other vitamins One nOne passes very readily into unto the cooking cookin wa water tr from most vegetables t. t often ables-often ables often more than 25 per cent centis is lost in this way a unless some use is made mule of the cooking water Sometimes the water is used as a concentrate and served with the vr vegetable tahle made into a sauce and served over the ve vegetable or added to 10 gravy ravy or put into the soup pot It may be he used as the liquid in j jellied salads One B is destroyed to an even greater reat r extent in cooked meats meat than in cooked vegetables That's That because of the higher cooking cooking- temperatures tem tern temperatures and longer cooking time Very little B BOne B One is destroyed in frying meat as chops or st steaks ak compared with the amount destroy destroyed cd ed in roasting which takes a longer time and higher temperature In n general cn ral the loss of vitamin One BOne I in cookin cooking meats is roughly 40 per percent I cen cent t. t |
