Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D, vitamin D, and 25-hydroxyvitamin D has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D and vitamin D in sunflower oil, vitamin D in rainbow trout, and vitamin D in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking. There was no difference between the retention of vitamin D and vitamin D added to sunflower oil, which ranged from 70 to 99%. In rainbow trout, the retention of vitamin D at 85-114% was not significantly different from 100%, except for panfrying at 85%. However, the retention of vitamin D in mushrooms at 62-88% was significantly different from 100% (p ≤ 0.05).

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 Users may download and print one copy of any publication from the public portal for the purpose of private study or research.  You may not further distribute the material or use it for any profit-making activity or commercial gain  You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.

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