B1 vitamin

B1 vitamin

vitamin (thiamine) - the water-soluble vitamin playing an important role in metabolism of carbohydrates and fats. Opened in 1926 by B. Jansen.

B1 vitamin role:

  • Growth and development of an organism
  • Process of exchange of carbohydrates and fats
  • Regulation of cardiovascular, digestive and nervous systems

Vitamin sources:

  • Butcher's meat
  • Kidneys
  • Liver
  • Bread of a rough grinding
  • Soy
  • Haricot
  • Peas
  • Yeast
  • Milk
  • Spinach
  • Potatoes
  • Carrots
  • Dosage forms
  • Dietary supplements

Deficiency of B1 vitamin:

  • General weakness
  • Loss of weight
  • Atrophy of muscles
  • Irritability
  • Frustration of cardiovascular and digestive systems

Excess of vitamin:

  • Shock
  • Frustration of cardiovascular and digestive systems

As well as other vitamins, B1 also collapses in the course of cooking. Extent of destruction is depending on temperature and duration of its influence. Even in the neutral environment B1 vitamin is sensitive to influence of high temperature. So, heating of milk within 20-30 minutes at a temperature of 75-80 °C leads to destruction of B1 vitamin for 25%.

B1 vitamin is steady only in acidic environment. At the same time it maintains even long heating at a temperature of 120 °C.

In the alkaline environment B1 vitamin is unstable. Therefore in the products prepared with addition of baking soda, B1 vitamin is practically absent.

In vegetable dishes the content of B1 vitamin can sharply decrease thanks to its good solubility in water and to transition to broth when cooking. In the liquid environment the destruction of B1 vitamin accelerates.

Considerable losses of B1 vitamin are observed when frying, roasting, suppression of products and baking of bakery products. The same occurs also in acidic environment.

In the course of culinary processing of products and storage of ready food of loss of B1 vitamin insignificant: when cooking meat products they do not exceed 15-20%, frying and roasting – 5-38%, when cooking and frying vegetables of its loss it is less, than in meat.

Preparation of products on couple promotes reduction of losses of B1 vitamin.

Author: «MirrorInfo» Dream Team