At 3:40 PM -1000 16/2/02, Erik Hill wrote:

>I know that some vitamins break down or otherwise become useless with
>heat.  Is this effect total?  In other words, will cooking completely
>destroy some vitamins

The USDA database is great to see the difference between raw and cooked
foods. Most meats and vegetables contain data for both raw and cooked.

In general, nutrient reduction during cooking is around 5-20%.
However the nutrients most affected are the good ones.
Like folate, selenium and Vitamin C.

 ...Richard.