That means they are more likely to cause toxicity than water-soluble vitamins
Europe and Asia-Pacific were the top two consumers of feed water-soluble vitamins
and minerals in the world, having collectively accounted for more than 61% and 53% of the consumption of feed water-soluble minerals and feed water-soluble vitamins
, respectively, in 2012.
Pharmacopeia (USP) method for the separation of a mixture of all eight water-soluble vitamins
Major fluid shifts, diarrhoea, dialysis, diuresis and burn exudates contribute to substantial losses of water-soluble vitamins
and trace elements (8).
Conventional nutritional science now recognizes 13 vitamins divided into two categories: four fat-soluble vitamins, and nine water-soluble vitamins
(Leskova et al.
This is especially true for the water-soluble vitamins
such as Vitamin C and the B vitamins, which are abundant in high-potassium foods such as fruits, vegetables, meat and milk.
Although there isn't an abundance of research, what exists is pretty clear: microwave cooking is one of the best ways to preserve the nutrients in vegetables--probably because you cook them so quickly without boiling the water-soluble vitamins
into the cooking water.
These vitamins can be dissolved in water, and excesses are excreted through urine.
These vitamins can be stored in your fat cells; if they are present in excess, they have a higher risk of toxicity than do water-soluble vitamins
The single author coverage of the water-soluble vitamins
in Part 3 has resulted in identical subheadings for each vitamin, which reinforces basic concepts and allows for an easy grasp of the relevant issues.
The most heat-sensitive nutrients are water-soluble vitamins
, like folic acid and vitamins B and C, which are common in vegetables.
The water-soluble vitamins
include vitamin C and the B vitamins.