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@article{189913,
        author = {Dr. Snehlata Singh},
        title = {Nutrient Loss in Home Cooking: How Different Methods Affect Vitamin Retention},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {8},
        pages = {2612-2619},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=189913},
        abstract = {Food preparation and cooking are essential home science processes that significantly influence nutritional quality while enhancing palatability, digestibility, and food safety. This review examines how various cooking methods—boiling, steaming, microwaving, pressure cooking, stir-frying, baking, and grilling—affect vitamin retention in commonly consumed foods.
Water-soluble vitamins, particularly vitamin C and B-complex vitamins (thiamine, riboflavin, folate, niacin), are highly vulnerable to heat, light, oxygen, and leaching into cooking water. Fat-soluble vitamins (A, D, E, K) demonstrate greater stability but can undergo oxidative losses during prolonged high-temperature cooking. Research indicates that methods involving minimal water contact and shorter cooking times, such as steaming and microwaving, preserve significantly higher vitamin content compared to traditional boiling, which can cause 40-70% nutrient loss in certain vegetables.
Pressure cooking efficiently reduces cooking time while maintaining nutrient integrity through limited heat and oxygen exposure. Stir-frying with minimal oil preserves both vitamin types when executed at optimal temperatures for brief durations. Utilizing cooking water in soups or gravies helps recover leached nutrients, promoting zero-waste kitchen practices. Understanding nutrient retention principles empowers families to make informed decisions about food preparation techniques that maximize nutritional benefits while maintaining food safety and sensory appeal. This knowledge is particularly crucial for vulnerable populations—children, elderly individuals, and those with specific dietary requirements—who depend on home-cooked meals for optimal nutrition.},
        keywords = {vitamin retention, cooking methods, nutrient loss, home science, water-soluble vitamins, thermal degradation, food preparation},
        month = {January},
        }