食堂提供的部分食物中的维生素B-6含量。
Vitamin B-6 content of selected foods served in dining halls.
作者信息
Reiter L A, Driskell J A
出版信息
J Am Diet Assoc. 1985 Dec;85(12):1625-7.
PMID:4067158
Abstract
Roast beef and green beans lost significant quantities of vitamin B-6 during institutional cooking and holding procedures; some was leached into juice and pot liquor. Whole baking potatoes lost smaller quantities of the vitamin during these procedures. A mean of 60% of the vitamin that was present in the foods before cooking was actually served. More vitamin B-6 will be retained if cooking and holding times are held to a minimum.
摘要
在机构烹饪和储存过程中，烤牛肉和青豆中的维生素B-6大量流失；部分维生素溶入了汁液和煮菜的汤汁中。在这些过程中，整个烘焙土豆的维生素流失量较少。烹饪前食物中所含维生素平均有60%实际被端上了餐桌。如果将烹饪和储存时间控制在最短，就能保留更多的维生素B-6。
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