Losses of B6 through various processes:
Root vegetables / canning: -63%
Beans & peas / canning: -77%
Green vegetables / canning: -57%
Beans & peas / freezing: -56%
Green vegetables / freezing: -37%
Fruits & juices / freezing: -15%
Fruits & juices / canning: -38%
Loss of B6 from processing of grains:
Whole wheat / made it into white flour: -82%
Whole wheat / made into cake flour: -86%
Brown rice / made into white rice: -69%
Brown rice / made into precooked rice: -94%
Raw corn / made into white cornmeal: -87%
Raw corn / made into yellow cornmeal: -47%
Losses of Folic Acid ( = vitamin B9) through food processing:
Raw corn / made into yellow or white cornmeal: -62%
Whole wheat / made into white flour: -79%
Brown rice / polished into white rice: -20 %
Fresh asparagus / canning: -75%
Lima beans / canning: -62%
Green beans / canning: -57%
Beets / canning: -72%
Corn / canning: -73%
Mushrooms / canning: -84%
Chickpeas / canning: -37%
Green peas / canning: -55%
Tomatoes / canning: -54%
Spinach / canning: -35%
Fresh vegetables / freezing: -10-15%
Bookmarks