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 does cooked potato have less vitamin C?
Boiling potatoes causes water-soluble nutrients, such as vitamin C and potassium, to leach out ( 2 ). This results in slightly less nutritious potatoes. The longer you boil, the more nutrients are lost. Boiling potatoes in their skin helps to retain some of the water-soluble nutrients.
Can you get vitamin C from potatoes?
Vitamin C. Potatoes are an excellent source of vitamin C (45% of the DV), in fact they have more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV). Vitamin C plays a key role in the synthesis of collagen (important for healthy skin and gums) and may help support the body's immune system.
Does cooking reduce vitamin C?
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].
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