While some processing methods can improve the nutrition of food, some can also detract from it. To see how the nutrients in corn are impacted as corn is processed into cornﬂakes breakfast cereal, researchers analyzed the nutrient content at 5 points throughout the process (whole kernel, ﬂaked grit, cooked grit, baked grit, and toasted cornﬂake). The scientists found that a large drop-oﬀ in phenolic acid (healthy phytochemicals that have antioxidant properties) occurred after the whole kernel was milled into ﬂaked grits, when the bran and germ were removed. Smaller losses occurred at other points in the processing method as well, but were not as staggering.
Journal of Visualized Experiments. 2018 Jun 16;(136). (Butts-Wilmsmeyer C et al.)
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