Nutrition  India | Brain foods | Calculators | Fatty Acids | Food Pyramids | Nutrients | Nutrition Profiles | Vitamin Supplements

Effects of Cooking on Vitamins

Some Vitamins are fat soluble such as Vitamin A, D, E, K. When the curry is made, these vitamins leech out and get dissolved in the the cooking oil. Many vitamins are water soluble, when the curry is made the vitamins leech out and get dissolved in the gravy. The curry gravy itself may be acid or alkali effecting the Vitamins. In Indian curry, acids are more prevalent such as lime juice, tamarind, dry mango powder).

Vitamins are lost through oxidation (air) and exposure to ultra-violet light.

Vitamin A

Fat soluble. Can be lost through heat

Vitamin D

Fat soluble. Heat Stable.

Vitamin E

Fat soluble. Heat stable. Lost in contact with iron or copper.

Vitamin K

Fat soluble. Heat stable. Lost with acid gravy and alkali gravy.

Thiamine

Water soluble. Lost over 212º F in significant amounts. Lost in Alkali gravy.

Riboflavin

Partially water soluble. Lost in simmering over heat for long time. Lost in Alkali gravy.

Niacin

Water soluble. Lost through high temperatures in significant amounts.

Biotin

Partially water soluble. Lost through high temperatures. Lost in Alkali gravy.

Pantothenic Acid

Lost through high temperatures. Lost in acid and alkali gravies.

Folate

Water soluble. Lost through high temperatures in significant amounts.

Vitamin B6

Water soluble. Lost in Alkali gravy

Vitamin B12

Water soluble. Lost in Alkali gravy and high acid gravies.

Vitamin C

Water soluble.  Lost through exposure to heat in significant amounts. Lost in Alkali gravy.