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After cooking, biofortified corn and eggs retain nutrient needed to prevent blindness

19:00 EST 14 Nov 2017 | AAAS

(American Chemical Society) Fortified and biofortified foods are at the forefront of efforts to combat vitamin A deficiency worldwide. But little is known about what influence processing may have on the retention of vitamin A precursors in these foods. Now in a study appearing in ACS Omega, scientists report that a high percentage of these healthful substances -- in some cases, almost all -- can survive cooking, depending on the preparation method. 

Original Article: After cooking, biofortified corn and eggs retain nutrient needed to prevent blindness

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