Retention of vitamins and minerals is much higher when meats are cooked by some methods as opposed to others. Minerals are quite stable during cooking. Vitamins, minerals, and fat are present in the drip and if the drip is consumed, these become available for absorption. Drip may be consumed as au jus or made into gravy but probably should be eaten in moderation as it does contain fat. Most people need to decrease their fat intakes.
Some people let the drip cool and remove some of the fat before serving as au jus or gravy.
This does decrease some of the fat-soluble vitamins. It also decreases some of the water-soluble vitamins as the drip is cooled and reheated and it is exposed to light. The vitamin content is decreased during holding, reheating, and refrigeration. Cooking methods that retain the vitamins and minerals generally also are those which tend to lower the fat content of the food. Varying vitamin B-6 retention values are reported for roasted red meats.