The retention of nutrients that Americans frequently consume in low quantities that are in these red meats is given in Figure 2. Drip is not included. The best nutrient retentions were obtained for beef and pork strips cooked by stir-frying, followed by microwaving, and then by broiling. Also, less time was required to cook the stir-fried meats than the other meats. Vitamin and mineral retention is higher in poultry cooked by microwaving than by roasting or frying.
Some essential nutrients are present in the drip.
Poultry skin does contain fat. Skin should be removed before poultry is eaten to decrease fat intake. Similar retention values are reported for nutrients in fish and seafood. Hence, the recommendations are similar. Limit exposure of foods to light, heat, air, and moisture.