Question

effect of heat cooking vitamin k​

Answer 1

Because vitamin K isn't susceptible to losses during cooking, the high heat required to boil vegetables won't decrease levels. However, many vegetables with vitamin K also contain water-soluble vitamins.

Answer 2

Cooking food improves digestion and increases absorption of many nutrients (1, 2).

For example, protein in cooked eggs is 180% more digestible than in raw eggs (3).

However, several key nutrients are reduced with some cooking methods.

The following nutrients are often reduced during cooking:

Water-soluble vitamins: Vitamin C and the B vitamins — thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B7) and cobalamin (B8).

Fat-soluble vitamins: Vitamins A, D, E and K.

Minerals: Primarily potassium, magnesium, sodium and calcium.