Q&A: Vitamins; Blackberries; Fluoride

Expert views on healthy nutrition.

Q. Is vitamin K lost when a food is cooked or frozen? A. Sarah L. Booth, PhD, director of Tufts’ HNRCA Vitamin K Laboratory, replies: “Fat-soluble vitamin K content is not affected by cooking or freezing. Water-soluble vitamins are the ones more likely to be lost in most cooking methods.” Other fat-soluble vitamins are vitamins […]

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