How Does the Method of Cooking Affect Thiamin Stability

question 123

Multiple Choice

How does the method of cooking affect thiamin stability?

• A)Microwaving the food conserves much of the thiamin
• B)Prolonged heating of the food has little,if any,effect on the thiamin
• C)Boiling the food tends to conserve thiamin by forming a stable,hydrated complex
• D)Steaming the food can lead to substantial thiamin loss due to the high heat needed to form the steam

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