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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | Cooking, storage, and processing losses vary, and in some foods may be more than 50% depending on the form of vitamin present in the food. Plant foods lose less during processing, as they contain pyridoxine, which is more stable than the pyridoxal or pyridoxamine forms found in animal-sourced foods. For example, milk can lose 30–70% of its vitamin B<sub>6</sub> content when [[dried milk|dried]]. The vitamin is found in the [[Cereal germ|germ]] and [[aleurone]] layer of grains, so there is more in whole wheat bread compared to white bread wheat, and more in brown rice compared to white rice. |
| h Japanese (ja) | 調理、保存、加工による損失は様々で、食品に含まれるビタミンの形態によっては50％を超えるものもある。植物性食品は、動物性食品に含まれるピリドキサール型やピリドキサミン型よりも安定なピリドキシンを含むため、加工時の損失は少ない。例えば、牛乳は[[dried milk/ja|乾燥牛乳]]にすると、ビタミンB<sub>6</sub>含有量の30-70%を失う。このビタミンは穀物の[[Cereal germ/ja|胚芽]]と[[aleurone/ja|アリューロン]]層に含まれているため、白いパンの小麦よりも全粒粉のパンに、白いご飯よりも玄米に多く含まれている。 |