After cooking, biofortified corn and eggs retain vital nutrient needed to prevent blindness
Corn muffins and other foods made with biofortified maize and eggs retain vitamin A after being cooked
By American Chemical Society —— Bio and Archives--November 22, 2017
Health and Medicine | Comments | Back To Full Article
Fortified and biofortified foods are at the forefront of efforts to combat vitamin A deficiency worldwide. But little is known about what influence processing may have on the retention of vitamin A precursors in these foods. Now in a study appearing in ACS Omega, scientists report that a high percentage of these healthful substances — in some cases, almost all — can survive cooking, depending on the preparation method. Welcome to CFP’s Comment Section!
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