Vitamin B-6 content of selected foods served in dining halls
Reiter, L.A.; Driskell, J.A.
Journal of the American Dietetic Association 85(12): 1625-1627
1985
ISSN/ISBN: 0002-8223 PMID: 4067158 Document Number: 246789
A study evaluated the effects of the handling, cooking, and holding procedures used in food service operations on the vitamin B6 content of 3 selected foods (roast top round of beef an jus, canned green beans in pot liquor, and baking potatoes). Roast beef and green beans lost significant amounts of vitamin B6 during the cooking and holding procedures, some of which had leached into the juice and pot liquor, respectively. Whole baking potatoes lost smaller amounts of vitamin B6 during these procedures. A mean of 60% of the original vitamin B6 level remained in the served foods. It was concluded that vitamin B6 retention could be enhanced by restricting the cooking and holding times to a minimum.(wz)