Nutritional losses due to food processing
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Typical Maximum Nutrient Losses (as compared to raw food)[1][2]
| Vitamin & Minerals | Freeze | Dry | Cook | Cook+Drain | Reheat |
|---|---|---|---|---|---|
| Vitamin A | 5% | 50% | 25% | 35% | 10% |
| - Retinol Activity Equivalent | 5% | 50% | 25% | 35% | 10% |
| - Alpha Carotene | 5% | 50% | 25% | 35% | 10% |
| - Beta Carotene | 5% | 50% | 25% | 35% | 10% |
| - Beta Cryptoxanthin | 5% | 50% | 25% | 35% | 10% |
| - Lycopene | 5% | 50% | 25% | 35% | 10% |
| - Lutein+Zeaxanthin | 5% | 50% | 25% | 35% | 10% |
| Vitamin C | 30% | 80% | 50% | 75% | 50% |
| Thiamin | 5% | 30% | 55% | 70% | 40% |
| Riboflavin | 0% | 10% | 25% | 45% | 5% |
| Niacin | 0% | 10% | 40% | 55% | 5% |
| Vitamin B6 | 0% | 10% | 50% | 65% | 45% |
| Folate | 5% | 50% | 70% | 75% | 30% |
| Food Folate | 5% | 50% | 70% | 75% | 30% |
| Folic Acid | 5% | 50% | 70% | 75% | 30% |
| Vitamin B12 | 0% | 0% | 45% | 50% | 45% |
| Calcium | 5% | 0% | 20% | 25% | 0% |
| Iron | 0% | 0% | 35% | 40% | 0% |
| Magnesium | 0% | 0% | 25% | 40% | 0% |
| Phosphorus | 0% | 0% | 25% | 35% | 0% |
| Potassium | 10% | 0% | 30% | 70% | 0% |
| Sodium | 0% | 0% | 25% | 55% | 0% |
| Zinc | 0% | 0% | 25% | 25% | 0% |
| Copper | 10% | 0% | 40% | 45% | 0% |
References[edit]
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