Loss of Nutritional Content in Foods

Fried foods:-The temperature and amount of time the food is fried will decrease the nutritional value left in your food.

Frozen foods:-It depends whether the foods were cooked before they were frozen. In many cases, consider the fact that the best quality and better looking foods are sold fresh while the foods with lesser quality are processed for frozen foods.

Canned goods:-The cooking and sterilization process have and impact in the vitamin and mineral potency losses.

Dehydrated foods:-The nutritional content will be retained for the most part, however consider that, in many instances, lower quality foods are used for this process since their quality cannot be distinguished once it is processed.

Note on Vitamin E Cereal products and particularly rice may lose up to 70% of vitamin E.Except for the 100% or whole grain type flour,white and wheat flours may lose up to 90% of its vitamin E content.