After Cooking, Biofortified Corn and Eggs Retain Vital Nutrient Needed to Prevent Blindness
American Chemical Society (ACS)Fortified and biofortified foods are at the forefront of efforts to combat vitamin A deficiency worldwide. But little is known about what influence processing may have on the retention of vitamin A precursors in these foods. Now in a study appearing in ACS Omega, scientists report that a high percentage of these healthful substances — in some cases, almost all — can survive cooking, depending on the preparation method.