American Chemical Society (ACS) has provided fresh data that bio fortified foods like corn and eggs can retain enough Vitamin A even after cooking, to prevent blindness. As reported by Science Daily, the scientists have found that numerous healthy foods can survive the processing methods and cooking to retain the essential vitamin.
The publication further says in its report that fortified and bio fortified foods are known to prevent the deficiency of vitamin A worldwide and that this deficiency is prevalent in Africa and Southeast Asia. Between 250,000 to 500,000 children are affected. Scientists have also investigating various methods to grow hybrid crops like corn that has more carotenoids. These help the body produce Vitamin A internally and it’s the same with eggs.
The scientists are even trying to boost the carotenoids present in the yolks and in this particular study the researchers like Sherry A. Tanumihardjo and her team wanted to find out that if cooking affected the carotenoids at all. They conducted various experiments according to Science Daily that involved cooking eggs and corn flour using different methods. These cooked products were then studied and it was found that microwaving, pan-frying and hard-boiling eggs did not affect the carotenoids but scrambling them did.