title: Vitamin B-6 content of selected foods served in dining halls.
abstract: Roast beef and green beans lost significant quantities of vitamin B-6 during institutional cooking and holding procedures; some was leached into juice and pot liquor. Whole baking potatoes lost smaller quantities of the vitamin during these procedures. A mean of 60% of the vitamin that was present in the foods before cooking was actually served. More vitamin B-6 will be retained if cooking and holding times are held to a minimum.
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D005522:Food Services; D006801:Humans; D008460:Meat / Q000032:analysis; D011736:Pyridoxine / Q000032:analysis*; D014495:Universities; D014675:Vegetables / Q000032:analysis
chemical_list: D011736:Pyridoxine