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Effect of cooking on folate content of vegetables

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Leichter, Joseph
Switzer, Vivian P.
Landymore, A.F.

Extract: Asparagus, broccoli, Brussels sprouts, cabbage, cauliflower and spinach were boiled for 10 minutes in salted water. With the exception of spinach, the recovery of total folate from cooked vegetables and the cooking water was in excess of 100 percent of the amounts of this vitamin found in the raw vegetables. The leaching of folate out of the vegetables into the cooking water varied from a low of 22 percent for asparagus to a high of 84 percent for cauliflower. The extent of folate extraction into the cooking water was probably related to the surface-to-weight ratio of the vegetables tested. Results indicate that the loss of folate during cooking is caused by the extraction of the vitamin into the cooking water rather than by destruction

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