I have heard that cutting or grating vegetables with metal tools somehow reduces the vitamin content (or as it is sometimes stated "it kills the vitamins"). There are also commercials, which advocate glass or ceramic tools for preserving vitamins.

I have seen similar claims on the Internet (e.g., provided by @ChrisW: How to keep the vitamins in the food – STEEL KNIFES DESTROY VITAMINS), but I couldn't find any scientific studies.

Are vitamins in food significantly affected by contact with metal utensils?

  • One example of the claim: How to keep the vitamins in the food – STEEL KNIFES DESTROY VITAMINS – ChrisW Aug 27 '14 at 16:40
  • Related claim is that sharp knives are better, since vitamins A and C are "diminished when vegetable tissues are bruised". Since one common selling point for glass/ceramic knives is that they don't dull as quickly as metal, it could be related to that. – Is Begot Aug 27 '14 at 17:06
  • 1
    It is a good idea to include an example of the claim in the question (copy the one from @chrisW's comment if you like.) – matt_black Aug 27 '14 at 17:19
  • 1
    @ChrisW: I'm still laughing at the use of a "potato battery" to prove... err... "Electricity! I knew it all along!" – Oddthinking Aug 28 '14 at 1:09
  • 1
    @Oddthinking, I was just laughing at that myself. – user1873 Aug 28 '14 at 2:25

You must log in to answer this question.

Browse other questions tagged .