The vitamin that baking soda destroys in cooking is Vitamin D and Vitamin C as well as amino acid, riboflavin and thiamin.
Adding baking soda to foods does destroy some of the nutrients in the food.
Cooking food with baking soda destroy vitamins such as vitamin D, vitamin C, thiamin, amino acid and riboflavin.
However baking soda does not destroy or hurt vitamin A, Vitamin B12, folic acid or niacin.
Washing vegetables and fruits in baking soda does not destroy the nutrients.
When washing fruits and vegetables none of the nutrients are extracted.
The baking soda is only used to clean the pesticides from the skin of the fruit and vegetable.
Baking soda does break down some nutrients in foods that are cooked with it but many nutrients will still remain.
Baking soda is also very high in sodium, with 630 mg per 1/2 teaspoon (2.3 grams), which is important to be aware of if you have to limit your sodium intake.
Continued use may lead to metabolic alkalosis which is a condition in which your blood becomes overly alkaline and heart problems.
Baking soda can also provide provide health benefits and may also relieve certain health conditions, including canker sores.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is a popular baking ingredient.
The baking soda also gives foods like bread, cakes, muffins, and cookies a light, fluffy texture.