Nutrient Losses in Food Processing

In 1910 some 10% of our food was factory refined or treated with additives. Today over 80% of our food is refined and treated.  Food processing is a major cause of nutrient loss.

In the processing of whole wheat flour to "Enriched" white flour, you lose:

95% of B6 72% of the fiber
91% of the Vitamin E 66% of the Calcium
87% of the Magnesium 62% of the Pantothenic Acid
79% of the Phosphorus 51% of the Folic Acid
77% of the Potassium 29% of the Protein
74% of the Zinc 45% of the Fatty Acids

In the processing of whole oranges to orange juice per 65 calories, you lose:

100% of the Zinc 74% of the Iron
74% of the Riboflavin 52% of the Vitamin B6
74% of the Calcium 22% of the Pantothenic Acid

In the processing of an apple to unsweetened applesauce per 80 calories, you lose:

15% of the Fiber 20% of the Calcium
85% of the Folic Acid 47% of the Riboflavin
52% of the Maganese 20% of the Thiamin

In the processing of a whole baked potato to potato chips per 150 calories, you lose:

100% of the Vitamin C 85% of the Vitamin B6
76% of the Copper 70% of the Riboflavin
66% of the Protein 66% of the Thiamin
65% of the Phosphorus 60% of the Magnesium

Information obtained from Susan's Hot Breaking Nutrition News published by the Nutrition Education and Consulting Service