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From: Guy (adsl-63-195-90-90.dsl.snfc21.pacbell.net)
Subject: Folic acid
Date: September 24, 2003 at 6:26 pm PST

In Reply to: Pressure cooking and folic acid retention posted by Jack in OH on September 24, 2003 at 11:22 am:

I looked at the USDA nutrient database ( http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl ) to see if cooking reduced the amount of folic acid in foods. I looked up rice, broccoli, spinach, corn, kidney beans and wheat flour. I even looked up beef & chicken. The database listed the folic acid content of all of these foods as zero. Folate is present in them but folic acid appears to be absent. (let me know if I missed something in the USDA database) So to answer your question, pressure cooking would not reduce the amount of folic acid in the foods listed above.

Folate, however, is reduced a small amount by traditional cooking vs. raw. I think it would be safe to assume that pressure cooking would also slightly reduce the amount of folate in foods vs. raw.



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