HNSC 1200 Chapter Notes - Chapter 6: B Vitamins, Riboflavin, Niacin
13 May 2017
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Document Summary
Vitamins are organic nutrients that do not contribute energy. They facilitate the release of energy from carbohydrate, fat and protein. Fat-soluble: a, d, e, and k . Water-soluble: c and the 8 b vitamins: thiamin, riboflavin, niacin, pantothenic acid, folate, biotin, b6 and b12. Due to their organic nature, they are vulnerable to destruction by heat, light, storage conditions and chemical agents. Cooking vegetables for short times at moderate temperatures, using small amounts of water helps preserve the vitamins. See table 8: effect of processing (and cooking) and storage conditions on nutrient composition of foods. Because processing typically results in nutrient loss, foods may have nutrients added back through a process called enrichment. Foods may also be fortified with nutrients in an attempt to reduce the incidence of specific nutrient deficiencies (e. g. , milk is fortified with vitamin d)
