Q:

Does Vitamin D get cooked out of foods when you cook them?

A:

Quick Answer

Vitamin D is a stable vitamin not reduced by most household cooking methods, according to nutrition experts at World's Healthiest Foods. Lessening heat and shortening cooking times are the best way to avoid a reduction in the vitamin content of most vitamin D-rich foods.

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Full Answer

While the precise temperature cooked foods begin to lose their vitamin D content is unclear, studies suggest that moderate to high temperatures over long periods reduce -but do not completely eliminate- vitamin concentration. Additionally, foods cooked in oil typically lose more vitamin D than those cooked using other methods, according to World's Healthiest Foods. Sources of vitamin D include eggs, milk, mushrooms, salmon and tuna.

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