Potatoes are a steady reliable source of vitamin C – a medium boiled potato (180 g) contains about 10 mg, which is about one eighth of the adult requirement. New potatoes contain about double this level, so a typical serving contains about a quarter of the adult requirement of vitamin C. 1 мар. 2010 г.
Does cooking 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.
Why do cooked potatoes have less vitamin C?
Dear F.D.: Food preparation methods involving high heat can indeed destroy heat-sensitive (or “heat-labile”) nutrients, which include vitamin C and thiamin (vitamin B1). ... That level in the USDA database does reflect an estimated 50% reduction of the amount of vitamin C found in a raw potato.
Does vitamin C degrade cooked?
Vitamin C can be destroyed by heat and light. High-heat cooking temperatures or prolonged cook times can break down the vitamin. Because it is water-soluble, the vitamin can also seep into cooking liquid and be lost if the liquids are not eaten.
Do potatoes lose vitamins when boiled?
Vitamin Losses From Boiling Potatoes provide vitamins B-6 and C, thiamine and niacin. Niacin is heat-stable and not usually lost in significant amounts due to cooking, but at least some of the thiamine and vitamins B-6 and C may be lost when potatoes are boiled.
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