UNIT 5

VITAMINS &
MINERAL

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 Vitamins & Minerals
 Vitamins and minerals requirement are
usually expressed as RDA’s
(Recommended Dietary Allowances)
 guidelines are provided by 2
organizations:
 the Food and Nutrition Board of the National
Academy of Sciences- National Research
Council
 the Food and Drug Administration (FDA)

DMT2023 – FOOD CHEMISTRY

 Vitamins
a group of complex organic
compounds required in small
quantities for the maintenance
of health
 Not synthesized in the body
therefore essential in the diet
 no calories are derived from
vitamins

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 Functions:
 To control the digestion phase of
protein, carbohydrate and lipid
 Assist the forming of hormones or
combined with other compound to
produce an enzyme

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Classification of vitamins
It can classified into 2 groups:
 Fat soluble vitamin=A,D,E,K
-Vit A & D, are the most important vit
in this group
-can be stored in the body (in liver)
 Water soluble vitamin=B,C
-they are not stored in the body, and
excreted in the urine

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 Minerals

 Minerals element that are those chemical

elements other than C, H, O & N which
required by the body
 Mostly they present in food in inorganic
salt form (NaCl), but some are present in
organic compound (sulphur &
phosphorus)

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 Functions:
 Main constituents of bones and teeth
(example: Ca, Mg & P)
 To control the liquid in our body
 Mostly involved in the enzyme system
in our body

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 Classification of minerals
 Minerals can be divided into 2 main
group:

1) Macro minerals 2) Micro minerals

Calcium Chromium
Chlorine Cobalt
Iron Copper
Magnesium Fluorine iodide
Phosphorus Manganese
Potassium Selenium
Sodium zinc
Sulphur

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 macrominerals are essential at levels of
100mg or more per day for human adults
(> 0.005% from body weight)
 microminerals are often referred to as
trace elements (< 0.005% from body
weight)

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 Functions, sources &
composition of vitamin in food
Vitamin Function Sources Composition

A (Retinol) -Visual purple in -halibut liver oil

retina to enable it to -margarine
see in dim light -eggs (yolk)
- Keep the mucous -milk
membranes in
throat, digestive,
bronchial &
excretory system
moist & free from
infection
Carotene -Required for health Carrots
of skin Spinach
-For normal growth Tomatoes
of children

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Vitamin Function sources
B1 (Thiamin) -Involve in metabolic
reaction which release
energy from
carbohydrate
-normal growth of
children
-for the function and
maintenance of the
nerves
B2 • Normal growth • Liver • 3.10
(Riboflavin) • Required for the • Kidney • 2.10
release of energy from • Cornflakes • 1.60
food (amino-acids and
fat)
Nicotinic Forms part enzymes of •Peanuts, • 21.
acids an system concerned roasted • 17.9
(Niacin) in the oxidation of • Liver • 7.2
glucose and the release • Beef
of energy in body cells.

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Vitamin Function sources
Vitamin B12 • For metabolisme • Liver
(Cobalamin) of amino- acids as • Milk
well as other • Meat
enzymes systems
throughout the body
Vitamin B6 • As a part of an • Liver
(Pyridoxine) enzyme system • Meat
concerned in protein • Cereal
synthesis.
Vitamin D •For the growth and • Cod liver oil (µg
(Cholecalcifer maintenance of • Margarine Cholecalcifero
ol) bones and teeth •sardines, per 100g)
•Required for the canned • 210.0
absorption of • Sunlight • 7.9
calcium from the • 7.5
intestine and for the
uptake of calcium
and phosphorus by
the bones and teeth.

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Vitamin Function sources
Vitamin C • To make connective Fruit (mg ascorbic
(ascorbic tissue which binds the •Blackcurrant acids per 100g)
Acids) body cells together. s • 200
•Assists the absorption • Lemons • 80
of the minerals iron •Oranges • 50
from the small •Bananas • 10
intestine during
digestion. Vegetable • 150
• Assists in the • Parsley • 128
building of storage •Peppers, • 60
bones and teeth. green
• Production of blood •Spinach
and walls of blood
vessels
• For the building and
maintenance of the
skin and linings of the
digestive system.

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Vitamin Function sources

Vitamin E • Natural • Wheat germs

(Tocopherol) antioxidant •Vegetables oils
• Help to reduce • Eggs
rancidity by • Milk
preventing the
oxidation of
unsaturated fatty
acids.

Vitamin K • Assists in the •Green

production of vegetables
coagulation factors
in the blood, to
enable it too clot
properly after an
injury.

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 Function, sources & composition
of mineral in food
Mineral Function sources
Calcium • With phosphorus, it
combines to make
calcium phosphate,
which
is the chief material
that gives hardness
and strength to bones
and
teeth
• Required for clotting
of blood
• For normal functioning
of muscles and nerves
in the body

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Mineral Function sources

Iron • iron is a • Cocoa (mg iron per

component of powder 100g)
hemoglobin, the • Liver • 10.5
substances which • Kidney • 7.0
gives red blood • Spinach • 5.7
cells their colour • 4.0
• Hemoglobin is
required to
transport oxygen
around the body to
every cell, for the
production of
energy and the
maintenance of all
cell functions

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Mineral Function sources
Phosphorus •Phosphorus, together • Phosphorus
with calcium, is an is presents as
essential constituents phosphate in all
of bones and teeth. It plant and
is a vital, component animals cells
for the production of
energy in the body

Sodium • To maintain the • Cornflakes (mg sodium

(and correct • Kippers per100g)
chlorine) concentration of the • Corned beef
body fluids
• Chlorine is required • Butter, salted • 1160
for the production of • 990
hydrochloric acid in
the gastric juice of the • 950
stomach.

• 870

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Mineral Function sources
Potassium • For regulation of • Cheese
the fluid
content of cells • Bacon
• fish

Fluoride • It combines with • Tea

the • Sea-water fish
protective enamel • Water
coating of the
teeth, thus making
them more
resistant to attack
by the acid
produced by
bacteria in the
mouth.

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Mineral Function sources

Iodine • To make the • Sea food

hormone • Milk
thyroxine, which is
produced by the • Green
thyroid vegetables
gland in the neck • Fresh water
• Thyroxine, along
with other
hormones, help to
control the rate of
metabolism in the
body.

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 Factors that caused vitamins
loss
 Genetic & maturity
 Peeling
 Grinding
 Blanching
 Processing
 Milling
 Oxidation

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 Vitamin & mineral content
determination

 Vitamin  Mineral

 Bioassay method  Gravimetric

 Microbiology analysis
method  EDTA
complexometric
 Redox Reaction
 Precipitation
titration
 calorimetric
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 Vitamins are nutritionally important organic
compounds.
Often coenzymes or cofactors for enzyme function.
Vitamins form biochemically through the life
processes of the plants and animals we eat.
Plants and animals synthesize vitamins.
Originally it was thought these necessary
compounds were all amines. Since they were vital
to our health they became known as
“vital amines”, ie. vitamines.
When it was discovered that some were not
amines, ie. not ' --ines', the name was changed to
vitamins.
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 Vitamins

 vitamin requirements are usually

expressed as RDA’s (recommended
dietary allowances)
 guidelines are provided by 2
organizations:
 the Food and Nutrition Board of the National
Academy of Sciences- National Research
Council
 the Food and Drug Administration (FDA)

DMT2023 – FOOD CHEMISTRY

 Vitamins

 Organic substance which an organism

must obtain from it’s environment in
minute amount it is essential for
normal metabolism

 Function: they act by promoting a

specific chemical reaction in a
metabolic process

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 Vitamin deficiencies

 primary food deficiency

 crop failure
 food storage loss
 food preparation loss
 diminished food intake
 poverty
 anorexia
 food fadism
 chronic diseases

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 Vitamin deficiencies

 diminished absorption
 absorption defect
 parasites
 malignancies
 increased requirements
 rapid growth
 increased physical activity
 pregnancy
 hyperthyroidism
 increased loss
 drug therapy
 diuresis
 lactation

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 Vitamin loss

Loss is seen mainly in storage or food

preparation
 Vitamin A: sensitive to oxygen and light
 Vitamin D: usually little loss
 Vitamin E: sensitive to oxidation
especially when heated or with alkali
 Vitamin K: sensitive to acids, alkali,
light and oxidizing agents
 Vitamin C: very sensitive to oxidation,
especially when heated in contact with
metals
 Vitamin B complex: water solubility
results in loss in cooking water
 Riboflavin is sensitive to light

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 Vitamins
 Vitamins are typically divided into 2
groups:
◦ The fat soluble vitamins
 A, D, E, and K
◦ The water soluble vitamins
 The B vitamins (B1, B2, B3, B6, B7, B12 and
pantothenic acid)
 Ascorbic acid (vitamin C)

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 Bogus vitamins
 Vitamin B4 adenine
 Vitamin B10 identical with folic acid
 Vitamin B11 “ “ “ “
 Vitamin B15 pangamic acid
 Vitamin B13 orotic acid
 Vitamin B17 laetrile
 Vitamin B19 wormser’s secret
formula

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 Cofactors
 provide “chemical teeth” for enzymes
 sometimes referred to as coenzymes
 enzymes: proteins with catalytic activity
◦ simple enzymes: large protein (polypeptide)
that catalyzes a reaction. The enzyme gets all
the “tools” (chemical teeth) it needs from the
amino acids. However, there are only 20
different amino acids
◦ conjugated enzymes : apoenzyme + cofactor =
holoenzyme

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RECOMMENDED DIETARY ALLOWANCES FOR 70 KG MALE,
AGE 25-50

• Carbohydrate 364 g
• Fat 80 g
• Protein 56 g
• Essential Fatty Acids 3-6 g
• Calcium, Phosphorus 800 mg
• Choline 500 mg
• Ascorbic acid 60 mg
• Niacin 19 mg
• Iron, Vitamin E 10 mg
• Pyridoxine 2 mg
• Riboflavin 1.7 mg
• Thiamine 1.5 mg
• Vitamin A 1 mg
• Folic acid 200 µg
• Vitamin K 80 µg
• Vitamin D 5 µg
• Vitamin B12 3 µg
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 Vitamin A
 The chemical name of vitamin A is
retinol. The major storage site of
vitamin A in the body is in the liver.
 Function
1) night vision the best known function
of vitamin A is in vision, where it
participates in the formation of retinal
pigment that helps the eye to see in dim
light
2) healthy epithelial tissue this function
maintains differentiation of epithelial cells
such as skin, lung, and intestinal tissue.
3) normal development of teeth and
bones.

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 Vitamin A

 Sources: liver, egg yolk, fortified

foods, green leafy vegetables,
orange and red fruits and
vegetables, carrot, peach, apricot,
prune, kidney, butter, oily fish and
milk.
 Destroyed by cooking and exposure
to light

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 Vitamin A

 Diet recommendations: For adult

human males, the Recommended
Dietary Allowance (RDA) is 750ug
Retinol for adult females, 1200ug

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 Vitamin A
 Deficiencies:
1. Night blindness is one of the early signs of
vitamin A deficiency, because of the role of
vitamin A in vision.
2. Bacterial invasion and permanent scarring of
the cornea of the eye (xerophthalmia) is a
symptom of more profound deficiency, but
this is due to a different mechanism,
3. the lack of vitamin A for control of gene
expression. Profound vitamin A deficiency
also results in altered appearance and
function of skin, lung, and intestinal tissues

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DMT2023 – FOOD CHEMISTRY
 VITAMIN D

 Calciferol
 Function to increase the efficiency of
intestinal calcium absorption and to
mobilize calcium stores from bone in
order to maintain the serum calcium and
phosphorus concentrations within the
normal physiological range.

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 Vitamin D
 Formation Vitamin D3 (cholecalciferol) and
vitamin D2 (ergocalciferol) are stored in
body fat.
The vitamin D precursors produced in
yeast and plants (ergosterol) and animals
(7-dehydrocholesterol) are converted to
vitamin D by exposure to ultraviolet light.
Vitamin D (either vitamin D2 or vitamin D3)
is metabolized in the liver to 25-
hydroxyvitamin D and then to 1, 25-
dihydroxyvitamin D in the kidney. 1, 25-
Dihydroxyvitamin D is considered to be the
biologically functioning form of vitamin D.

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 Vitamin D
 Food sources:
1. Non dietary by conversion inside the
body
2. Dietary Good food sources are milk
properly fortified with vitamin D, fatty fish
such as salmon and mackerel, cod liver
oil, fish liver oil, some breads and cereals,
and some egg yolks.

Not affected by storage or preservation or

cooking

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 Diet recommendations
Based on the available literature and
assuming some exposure to sunlight,
an AI for ages 0 - 50 years was set at
200 IU (5 mg)/day. There was no
compelling data to increase the vitamin
D requirement either during pregnancy
or lactation..

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 Vitamin D

 Deficiencies: In humans, deficiency

symptoms include rickets in children,
osteomalacia in adults, muscle weakness,
bony deformities, neuromuscular irritability
causing muscle spasms of the larynx
(laryngospasm) and hands (carpopedal
spasm), generalized convulsions and
tetany.

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 Vitamin E
 Tocopherol
 Function The most widely accepted
biological function of vitamin E is its
antioxidant properties
 Food sources: Vegetables and seed oils
including soybean, and corn; sunflower
seeds; nuts; whole grains; and wheat
germ are the main sources of the
tocopherols. Leafy vegetables also supply
an appreciable amount of this nutrient.

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DMT2023 – FOOD CHEMISTRY
 Vitamin K
 Function Essential for blood clotting
and its regulation
 Sources Cooked dark green
vegetables, such as spinach, kale
and broccoli
 Deficiency disruption of blood
clotting
 Absorption along with fat that
assisted by emulsifying action of
bile

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DMT2023 – FOOD CHEMISTRY
 Vitamin B1
 Thiamine
 Function
◦ COH metabolism
 Sources
◦ Germinating part of cereal, whole meal,
milk, egg, liver, peas, beans
 Effect of cooking
◦ Destroyed by very high temp.

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 B1
 Deficiency
◦ Beriberi: occur for men in the sea,
alcoholic with poor diet, eating
polished rice, polyneuritis.
◦ Wet: pain, muscle weakness, inability
to perform coordinated movement
◦ Dry: edema, swelling, heart failure
◦ Infantile: cardiovascular symptoms

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DMT2023 – FOOD CHEMISTRY
 B2
 Riboflavin
 Function:
◦ oxidation and reduction in body tissue
 Sources:
◦ milk, yolk, liver, kidney and heart
 Effect of cooking:
◦ sun light exposure
 Deficiency:
◦ inflammation of lips & tongues, waxy eruption,
crack , cornea infiltrated with blood vessels

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DMT2023 – FOOD CHEMISTRY
 Nicotinic acid
 FuNiacin
 nction
◦ oxidation and reduction in body tissue
 Sources
◦ whole grain cereal, milk, egg, liver, meat, veg.
 Deficiency
◦ Pellagra: maize eating people reddish-brown
discoloration of skin, GIT inflammation, 3Ds

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DMT2023 – FOOD CHEMISTRY
 B12
 Cyanocobalamin
 Function
◦ Normal development of RBC, treatment of
pernicious anemia
 Sources
◦ Liver, kidney, heart, meat, fish, cheese
 Deficiency
◦ Lack of intrinsic factors cause pernicious
anemia

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DMT2023 – FOOD CHEMISTRY
 Folic acid
 Folate
 Function
◦ Essential development of RBC, treatment of
anemia
 Sources
◦ Green leafy veg.
 Effect of cooking
◦ Lost during cooking
 Deficiency
◦ Megaloblastic anemia

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DMT2023 – FOOD CHEMISTRY
 Vit. C
 Ascorbic acid
 Function
◦ Connective tissue formation, RBC formation
 Sources
◦ Orange, GF, tomato, lemon, G.L.veg.,
 Effect of cooking
◦ Lost by storage, cooking, A. A. oxidase
 Deficiency
◦ Scurvy: weakness, irritability, hemorrhage,
gum inflammation, bone degeneration

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DMT2023 – FOOD CHEMISTRY
 Vitamins
A retinol phototransduction

B2 riboflavin redox, respiration

B3 niacin redox
B1 thiamine carbohydrate metabolism
pyridoxine aa metabolism
B6 pyridoxamine glycogenolysis
pyridoxal
B7 Biotin gluconeogenesis, tca, fa, aa
B9 Folic acid 1C metabolism
B12 cobalamin 1C&H metabolism
C ascorbic acid hydroxylation
D cholecalciferol bone remodeling
E tocopherols antioxidant
K phytylmenaquinone coagulation
multiprenylmenaquinone bone remodeling
Choline ac, pl

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 Vitamin Deficiencies and Sources

preformed: liver, egg yolk, butter, milk

A - night blindness b-carotene: dark green and yellow veggies
B1 - beri-beri seeds, nuts, wheatgerms, legumes, lean meat
B2 - pellagra meats, nuts, legumes
B3 - pellagra meats, nuts, legumes
B5 - none known yeast, grains, egg yolk, liver
yeast, liver, wheatgerm, nuts, beans, bananas
B6 - neurologic disease
corn, soy, egg yolk, liver, kidney, tomatoes
B7 - widespread injury
B9 - anemia yeast, liver, leafy veggies

B12 - pernicious anemia liver, kidney, egg, cheese

C - scurvy citrus and soft fruits

milk, fortified food, fish oils, egg
D - ricketts, osteomalacia yolks, liver
E - neurologic?, hemolytic anemia veggie oils, nuts
green leafy veggies, fruits, dairy products, veggie oils,
K - bleeding disorders cereals, meats
Choline - rare whole eggs, liver, beef steak, and soy (lecithin)

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 Mineral elements

 Account 3% body weight

 Essential constituent of soft
tissue,fluid & skeleton
Calcium Phosphorus potassium
sulphur sodium chlorine iron
fluorine copper zinc iodine
cobalt manganese chromium
selenium

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 Minerals
 minerals are elements of the periodic
table
 more than 25 have been isolated
 21 elements have been shown to be
essential (excluding C,H, O and N)
 minerals make up about 4 to 5% of
body weight (for a 70 kg individual: 2.8
kg)
 many minerals are found in ionic form
(others as ligands or covalent
compounds)

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 Minerals
 Two categories:
 macrominerals > 0.005%
 microminerals < 0.005%
 macrominerals are essential at levels of
100mg or more per day for human adults
(> 0.005% from body weight)
 microminerals are often referred to as
trace elements (< 0.005% from body
weight)

DMT2023 – FOOD CHEMISTRY

 Function
1. Are constituent of bone & teeth
(calcium, phosphorus, magnesium)

2. Control the composition of body fluid

(extracellular & blood= sodium &
chloride )
(intracellular = Potassium,phosphorus,
magnesium)

3. Incorporate into enzyme & protein

(sulphur is part of A.A methionine &
cysteine)

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 Calcium
 Adult body contains 1-1.5kg of ca
 Function
◦ Deposit in soft tissue to harden them
◦ Plays part in controlling heart action,
skeletal muscle & excitability of the
nerve
◦ Has role in blood clotting
 Absorption
Facilitated by vit. D, proteins
Reduced by phytic acid, oxalic acid

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 Calcium

 Sources
dairy product, fortified flour, egg,leafy
vegetable, fish, cabbage, broccoli
 Requirement
Adult 500mg/day, Pregnancy 1200mg/day
excreted in urine and feces
 Deficiency
Rickets in children & Osteomalacia in adult

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 Phosphorus
 Function
◦ Combined with calcium to form the bone & teeth
◦ Essential cell component (phospholipid)
◦ Maintain acid/ base balance
◦ Release energy from carbohydrate & fat
 Absorption
Assisted by formation of soluble salt
 Sources
Meat, egg, dairy, fish, cereals
 Deficiency
Teeth decay

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 Iron
 Function
◦ Formation of hemoglobin
◦ Constituent of enzyme
 Storage
◦ Liver, bone marrow & spleen in the form of
ferritin
 Absorption
facilitated by ascorbic acid
inhibited by phytic acid, lack of gastric
secretion

DMT2023 – FOOD CHEMISTRY

 Iron

 Sources
Meat, egg, flour, bread, leafy vegetable, liver,
kidney, dried fruits
 Requirement (10-15mg/day)
 To replace loss from urine, bleeding
& menstruation
 Formation of additional hemoglobin
 In lactation
 Deficiency
IDA

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 Iodine

 Function
Formation of thyroxin
 Source
vegetables, seafood
cabbage, turnip & hard water
(goitrogens )
 Deficiency
Endemic goiter, cretinism in children

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 Fluorine

 Found in teeth & skeleton

 Sources
water, tea , seafood
 Function
prevent dental caries
 Excessive
intake cause discoloration of the
teeth

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 Sodium
 Function
Plays part in the fluid exchange
between cell and tissue fluid
 Source
Salt, egg, meat, fish, cheese
 Excessive
Hypertension
 Deficiency
Fatigue, muscle cramps

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 Potassium

 Found in the body cell

 It action is complement to that of sodium
 Source: fruit, veg, coffee
 Kidney regulate potassium in the body
 Excessive cardiac arrest
 Deficiency cause muscle paralysis

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 Other minerals

 Chlorine: from NaCl deficiency cause

vomiting
 Magnesium: essential element,
deficiency occur in some disease
 Copper: improve anemia.
 Zinc: deficiency cause growth failure,
poor wound healing it occurs with
parasitic infection,malabsorption
 Cobalt: B12, necessary for RBC
development

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 Stability of nutrients during processing and
storage
Some vitamins are more stable (less affected by
processing) than others.
Water soluble vitamins (B-group and C) are more
unstable than fat soluble vitamins (K, A, D and E)
during food processing and storage. The most
unstable vitamins include:
 Folate
 Thiamin
 Vitamin C.
 More stable vitamins include:
 Niacin (vitamin B3)
 Vitamin K
 Vitamin D
 Biotin (vitamin B7)
 Pantothenic acid (vitamin B5).

DMT2023 – FOOD CHEMISTRY

Many things can affect a food’s
nutrient content
There are a variety of things that happen
during the growing, harvesting, storing
and preparing of food that can affect its
nutritional content.
Fertilisers
Most plant crops are produced with the aid
of fertilised soils. Fertiliser tends to reduce
the vitamin C content of the crop, while
increasing its protein value. It doesn’t
seem to make any difference to the plant’s
nutrient value whether the fertiliser is
organic or not.

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Milling
Cereals, such as wheat, are ground to remove the fibrous
husks. The husks contain most of the plant’s dietary fibre, B-
group vitamins, phytochemicals and some minerals.

That’s why products such as white bread are less nutritious

than wholemeal varieties, even if they have been artificially
fortified with some of the nutrients that were lost after
milling. It is impossible to add back everything that is taken
out, especially the phytochemicals. The ‘fibre’ that is added
back to some products is often in the form of resistant starch,
which may not be as beneficial as the fibre removed.

DMT2023 – FOOD CHEMISTRY

Blanching
Before a food is canned or frozen, it is usually
heated very quickly with steam or water. The
water soluble vitamins, including vitamin C and
B-complex, are sensitive and easily destroyed
by blanching.
Canning
Food is heated inside the can to kill any
dangerous micro-organisms and extend the
food’s shelf life. Some types of micro-organisms
require severe heat treatment and this may
affect the taste and texture of the food, making
it less appealing. Preservatives are generally not
needed or used in canned foods. Water soluble
vitamins are particularly sensitive to high
temperatures. Many people believe that canned
foods are not as nutritious as their fresh
counterparts; however, this is not always the
case, as fresh food often deteriorates more
rapidly than canned foods.

DMT2023 – FOOD CHEMISTRY

Freezing
The nutrient value of a food is retained
when it is frozen. Any nutrient losses
are due to the processing prior to
freezing and the cooking once the
frozen food is thawed.
Pasteurisation
This is the heating of milk to destroy
micro-organisms. The nutrient value of
milk is generally unaffected. In the case
of pasteurised fruit juices, some losses
of vitamin C can occur.

DMT2023 – FOOD CHEMISTRY

Dehydrating
Drying out foods, such as fruits, can reduce the amount of
vitamin C they retain but it can also concentrate other
nutrients, particularly fibre in plant foods. Dehydrating food
also makes food products more energy dense, which may
contribute to weight gain. If a dehydrated food is
reconstituted and cooked with water, further nutrients are
leached out of the food and lost in the cooking water.

Preparation of vegetables
Most vegetables are peeled or trimmed before cooking to
remove the tough skin or outer leaves. However, the bulk of
nutrients, such as vitamins, tend to lie close to the skin
surface of most vegetables. Overzealous trimming can mean
a huge reduction in a vegetable’s nutrient value.

DMT2023 – FOOD CHEMISTRY

Losing nutrients through cooking
Some vitamins dissolve in water, so you
lose your vitamins to the cooking water
if you prefer to boil your vegetables.
Alternative cooking methods – such as
grilling, roasting, steaming, stir-frying
or microwaving generally preserve a
greater amount of vitamins and other
nutrients.

DMT2023 – FOOD CHEMISTRY

 The benefits of cooking food
It would be inaccurate to say that cooking
food always lessens the nutrient value.
Cooking can be advantageous in many ways,
including:
 Making the food tastier.
 Breaking down parts of vegetables that would
otherwise be indigestible.
 Destroying bacteria or other harmful micro-
organisms.
 Making phytochemicals more available; for
instance, phytochemicals are more available in
cooked tomatoes than in raw tomatoes.

DMT2023 – FOOD CHEMISTRY

 Preserving the nutrient value of vegetables

Some suggestions to retain the maximum nutrition in

the foods you cook include:
 Store foods properly, such as keeping cold foods cold
and sealing some foods in airtight containers.
 Keep vegetables in the crisper section of the
refrigerator.
 Try washing or scrubbing vegetables rather than peeling
them.
 Use the outer leaves of vegetables like cabbage or
lettuce unless they are wilted or unpalatable.
 Microwave, steam, roast or grill vegetables rather than
boiling them.
 If you boil your vegetables, save the nutrient-laden
water for soup stock.
 Use fresh ingredients whenever possible.
 Cook foods quickly.

DMT2023 – FOOD CHEMISTRY