Little accurate information is available about the retention of vitamins and minerals in the home preparation of foods. Food composition tables usually give figures for fresh, raw food and do not take into account the losses occurring during transportation, storage and household preparation. All persons interested in nutrition should welcome this informative publication which gives the results of a comprehensive investigation based on common methods in the home preparation of foods.
Twenty common foods were purchased on the open market. These were prepared in several different ways and the vitamin and mineral contents were determined. This bulletin gives the technics employed and the results of the various cooking methods. There is a comprehensive bibliography. It should merit the attention of all students of food and nutrition.