The USDA publishes a document that has nutrient retention values for various cooking methods and various types of foods. I thought I would pull out the entries for meat ingredients that would be of most interest to people making their own cooked home-made foods.
First, a link to the full document : USDA
The entries with retention values if the cooking liquids *aren't* used:
(Click an image to see a larger version)
The entries with retention values if the cooking liquids are used:
First, a link to the full document : USDA
The entries with retention values if the cooking liquids *aren't* used:
(Click an image to see a larger version)
The entries with retention values if the cooking liquids are used:
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