Reiter L A, Driskell J A
J Am Diet Assoc. 1985 Dec;85(12):1625-7.
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.
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。
