Is thiamin lost during canning

Yes, thiamin (vitamin B1) can be lost during the canning process, primarily due to the heat applied during sterilization. The extent of loss depends on factors such as the temperature and duration of heating, as well as the food type. However, canned foods still retain a significant amount of thiamin compared to raw or overcooked options. Overall, while some loss occurs, canned foods can still be a valuable source of thiamin.