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The Effect of Institutional Cooking Methods on the Vitamin Content of Foods

I. The Thiamine Content of Potatoes¹

The Nutrition Laboratory, Home Economics Research, Massachusetts Agricultural Experiment Station, Massachusetts State College, Amherst

The thiamine content of Green Mountain potatoes has been studied at various steps in the cooking and serving procedures. The percentage loss in thiamine incurred at each step has been computed on a dryweight basis. Small losses resulted from soaking the potato prior to cooking and from holding the potato in a steam-oven for a period as long as 1 hours. The greatest loss, 14.1% of the original value for thiamine, occurred during the steam-cooking process. The mashing of the potato did not appear to be destructive of the thiamine. The over-all loss in thiamine exclusive of that during soaking approximated 20%.

Manuscript received 27 May 1944.