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

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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 in a study appearing in ACS Omega, 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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