After cooking, biofortified corn and eggs retain nutrient needed to prevent blindness

Date: November 15, 2017

Source: American Chemical Society

Summary:

Fortified and biofortified foods are at the forefront of efforts to combat vitamin A deficiency worldwide. But little is known about what influence processing may have on the retention of vitamin A precursors in these foods. Now scientists report that a high percentage of these healthful substances -- in some cases, almost all -- can survive cooking, depending on the preparation method. 

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https://www.sciencedaily.com/releases/2017/11/171115130836.htm