Vitamin B-6 content of selected foods served in dining halls

Roast beef and green beans lost significant quantities of vitamin B-6 during institutional cooking and holding procedures; some was leached into juice and pot liquor. Whole baking potatoes lost smaller quantities of the vitamin during these procedures. A mean of 60% of the vitamin that was present in the foods before cooking was actually served. More vitamin B-6 will be retained if cooking and holding times are held to a minimum.