Nutrient losses For example, compared to fresh, you can lose up to 30% of the vitamin C in frozen food; up to 50% from cooking; up to 75% from cooking in water then draining; reheating can drop 50% of the vitamin C content too. 24 мар. 2015 г.
Is vitamin C destroyed by freezing?
Vitamin content It is a well-known fact that during flash freezing (-30°С or -22°F) vitamin C loses its properties by 15-20%. Canning and preserving don't have the same effect – this way vegetables and fruits lose up to 50% of their vitamin C, and if they are dried – up to 70%.
Does freezing cooked food destroy nutrients?
The freezing process itself does not destroy nutrients. In meat and poultry products, there is little change in nutrient value during freezer storage.
Does vitamin C stay in cooked food?
Because it is water-soluble, the vitamin can also seep into cooking liquid and be lost if the liquids are not eaten. Quick heating methods or using as little water as possible when cooking, such as stir-frying or blanching, can preserve the vitamin. Foods at peak ripeness eaten raw contain the most vitamin C.
Does freezing food destroy vitamins?
Freezing food can lead to a drastic loss in nutrients and important vitamins. Hence, to save the nutritional content of your food items, you should avoid freezing them for longer periods of time and consume them as naturally as possible, to help retain their healthy nutritional value.
More useful articles on a similar topic 👇
What is the best way to prepare vitamin C?What is the most easily destroyed vitamin C?
