Effects of Cooking Methods on the Retention of Vitamin B6 in Foods, and the Approximate Cooking Loss in Daily Meals

@article{Shibata2001EffectsOC,
  title={Effects of Cooking Methods on the Retention of Vitamin B6 in Foods, and the Approximate Cooking Loss in Daily Meals},
  author={Keiko Shibata and Yasuyo Yasuhara and Kazuto Yasuda},
  journal={Journal of home economics},
  year={2001},
  volume={52},
  pages={1187-1197}
}
Data were obtained that might be applicable to estimate the cooking loss of vitamin B6 (B6) in daily meals against the actual B6 intake. Based on the result of our dietary survey of 19 healthy women, the amount of B6 in meals after cooking measured by HPLC was approximately 13% of that before cooking (calculated by the standard food composition table). To further ascertain the actual B6 loss, the meals from the dietary records were reproduced, and the result obtained from measuring B6 in these… 

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