Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].
Do fruits lose vitamin C when cooked?
Boiling fruits may result in the loss of many vital vitamins. As much as one-half to one-third of vitamins A and C, thiamine and riboflavin are lost in cooking. Soaking fruits can rob them of their nutrients because many of the minerals and vitamins found in vegetables dissolve in water.
Do cooked foods have vitamin C?
“The amount of vitamin C in foods generally decreases with cooking,” she notes. The vitamin can leach out into the water in which peppers are cooked. Heat and other chemical processes also can break it down. But we might still get more vitamin C from some cooked vegetables than raw, Carr says.
At what heat is vitamin C destroyed?
Vitamin C and heat Vitamin C begins to denature at temperatures as low as 86 °F, according to a study in the International Journal of Scientific and Technology Research. The negative effects of heat increase significantly at 140 and even more at 170 °F.
Why food rich in vitamin C should not be cooked?
The best sources of vitamin C are fresh fruits and vegetables. However, heat and cooking in water can destroy some of the vitamin C content in these foods, so eating raw foods is best.
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