1 - Influenced by vitamin A during cooking but if this process is in open pots. It gradually damage when exposed to air and the presence of high heat. The result Decrease fatty substances where there is.
2 - Lose this vitamin when drying vegetables, especially leafy ones such as mallow.
3 - If you must vegetables are stored in a cold and wet atmosphere away from light and air, while fats and oils rich in this vitamin Reservation low temperatures and airtight containers and is a window of light even underestimate the proportion of lost.
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vitamins