There are various vitamin contents of common foods in the database of the United States Department of Agriculture, and some people have counted the data of various foods in the raw and cooked states. after removing the effect of changes in water content, the proportion of vitamins lost after heating is obtained. although these data are not necessarily very accurate, they are enough for us to get a meaningful impression that vitamins A and E are not affected by temperature. After the food is processed into cooked food, the loss is about 10%. The loss of vitamin C is 16%, while vitamin B is the most unstable, with a loss of 26%. Other vitamins are also basically within this range. Overall, after heating food into cooked food, the loss of vitamins is roughly between 10% and 25%.
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There is no difference in vitamin content between raw food and cooked food