Dr David McGrath

Spine Physician

MB BS (Hons) FAFOM, RACP, FAFMM
Master of Pain Medicine

Food Processing

Vitamin and Mineral Content can be lost through
1. Food Harvesting (original content,method and timing of harvesting)
2. Food Storage (age depletion, continuing metabolic reactions,exposure to light )
3. Food Preparation (milling,washing,trimming)
4. Cooking and thermal processing. (pH,dissolved oxygen,transtion metal content,other reactive compounds,heat destruction )

Vitamin Stability	Heat Stability	Water Leaching	Light Sensitive	Sensitive to Oxidation	Acidity	Transition Metals and Other Degradation
Vitamin E	Stable	No		Yes
Vitamin A	Unstable	No		Yes
Vitamin D	Stable	No		?
Vitamin K1	Stable	No		?
Vitamin K2	Unstable destroyed by pateurisation	No		?
Thiamine B1	Unstable	Yes		Yes		Yes
Vitamin C	Unstable	Yes		Yes		Yes
Folic Acid		Yes	Yes
Riboflavin	Unstable	Yes	Yes

(to be continued )