Abstract
Abstract Loss of thiamin and riboflavin is studied in Swiss chard and green beans. The processes of boiling and boiling and frying lightly in two systems, traditional and microwaves, both cause loss of these two vitamins, but vitamin B 1 shows a higher loss in traditional boiling. Leaching of both vitamins into the boiling water occurs and, in general, Swiss chards show higher leaching losses, mainly in the traditional system.
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