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Ask Tufts Experts July 2015 Issue

Q. Is vitamin K lost when a food is cooked or frozen?

A. Sarah L. Booth, PhD, director of Tufts’ HNRCA Vitamin K Laboratory, replies: “Fat-soluble vitamin K content is not affected by cooking or freezing. Water-soluble vitamins are the ones more likely to be lost in most cooking methods.”

Other fat-soluble vitamins are vitamins A, D and E, while the B vitamins and vitamin C are water soluble.

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