Editing Vitamin (section)

===Effects of cooking===
The [[USDA]] has conducted extensive studies on the percentage losses of various nutrients from food types and cooking methods.<ref>{{Cite web|url=http://www.ars.usda.gov/SP2UserFiles/Place/80400525/Data/retn/retn06.pdf|title = USDA Table of Nutrient Retention Factors, Release 6|date = Dec 2007|website = USDA|publisher = USDA.}}</ref> Some vitamins may become more "bio-available" – that is, usable by the body – when foods are cooked.<ref>[http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2f.shtml Comparison of Vitamin Levels in Raw Foods vs. Cooked Foods]. Beyondveg.com. Retrieved on 3 August 2013.</ref> The table below shows whether various vitamins are susceptible to loss from heat—such as heat from boiling, steaming, frying, etc. The effect of cutting vegetables can be seen from exposure to air and light. Water-soluble vitamins such as B and C dissolve into the water when a vegetable is boiled, and are then lost when the water is discarded.<ref>[http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-2e.shtml Effects of Cooking on Vitamins (Table)]. Beyondveg.com. Retrieved on 3 August 2013.</ref>

{| class="wikitable sortable" border="1" |-
! rowspan="2" |Vitamin
! colspan="4" |'''Is substance susceptible to losses under given condition?'''
|-
!Soluble in Water
!Air Exposure
!Light Exposure
!Heat Exposure
|-
|Vitamin A
| no
| partially
| partially
| relatively stable
|-
|Vitamin C
| very unstable
| yes
| no
| no
|-
| Vitamin D
| no
| no
| no
| no
|-
| Vitamin E
| no
| yes
| yes
| no
|-
|Vitamin K
| no
| no
| yes
| no
|-
|Thiamine (B<sub>1</sub>)
| highly
| no
| ?
| > 100&nbsp;°C
|-
|Riboflavin (B<sub>2</sub>)
| slightly
| no
| in solution
| no
|-
|Niacin (B<sub>3</sub>)
| yes
| no
| no
| no
|-
|Pantothenic Acid (B<sub>5</sub>)
| quite stable
| no
| no
| yes
|-
|Vitamin B<sub>6</sub>
| yes
| ?
| yes
| < 160&nbsp;°C
|-
|Biotin (B<sub>7</sub>)
| somewhat
| ?
| ?
| no
|-
|Folic Acid (B<sub>9</sub>)
| yes
| ?
| when dry
| at high temp
|-
|Cobalamin (B<sub>12</sub>)
| yes
| ?
| yes
| no
|}