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Does baking potatoes destroy vitamin C?
MYTH #2. MOST COOKING METHODS DESTROY THE NUTRIENTS IN POTATOES. While boiling potatoes does cause a small loss of water-soluble nutrients like vitamin C and vitamin B6, the white potato retains most, if not all, of its potassium and dietary fiber regardless of cooking method, such as baking, boiling, or frying.
Are potatoes a good source of vitamin C?
Potato Nutrition Highlights A medium 5.3 oz skin on potato has 27 mg of vitamin C per serving, which is 30% of the daily value. Potatoes are considered to be an excellent source of this antioxidant. Vitamin C aids in collagen production—a major component of muscle tissue— and supports iron absorption.
Does cooking potatoes remove vitamin C?
Unpeeled. Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent.
What part of the potato has vitamin C?
One whole baked potato has 66 percent of the recommended daily intake of vitamin B-6, 31 percent of vitamin C and 19 percent of thiamin. The flesh contributes 60 to 70 percent of the total amount of all three.
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