december 20, 2011 om 2:21 pm #32241
Correctie: boven de 40 graden gaan alleen de enzymen eraan en deze zijn van cruciaal belang voor de fermentatie, anders krijg je zuring in de vorm van rotting.
Over vitamines/mineralen en verhitting de volgende zeer nuttige info:
First, virtually all foods contain more nutrients in the raw state. On the other hand, the differences are not very great: ranging from approximately 10-25% in the case of most vitamins, while the difference is negligible (almost zero) with respect to minerals.
While there are a few inconsistencies in the above tables due likely to differing samples, globally we see that, on average, cooking does destroy vitamins, but the consequences are not catastrophic. Average vitamin losses after correction for water loss range from about 10 to 25% in most cases. Also, vitamin losses correlate with what our textbook by Kreutler et al.  said, but not precisely, so obviously heat is only one of the many factors which affect vitamin content.