How do cooking, storage & processing affect cholin

How do cooking, storage & processing affect choline?

Although consistent information is not available on the effects of cooking, storage, and processing on the choline content of food, choline's participation in cell membranes and in the fatty portion of food renders it susceptible to alteration by oxygen and heat. While maximizing choline content would not be a good reason to choose raw egg yolk over cooked egg yolk (too many safety risks are involved with raw egg yolk), overcooking of foods high in choline would be a practice worth avoiding to help preserve choline content.




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