Do all vitamins in food break down during cooking? 0 140

When boiling, fat-soluble vitamins such as A, D, E, and K are virtually not lost. However, for water-soluble vitamins, losses vary.

The greatest losses are observed in vitamins C and B9 (folic acid) — up to 80–90%. The content of other B vitamins decreases by 30–50%, depending on the boiling time, degree of product grinding, and other factors. Vitamin PP is almost not subject to destruction.

Short-term boiling may even slightly increase the activity of vitamin B6 by releasing its active components. However, this dish should be consumed immediately after preparation.