Vegetables are generally a great source of vitamin C, but a large amount of it is lost when they're cooked in water. In fact, boiling reduces vitamin C content more than any other cooking method. Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled ( 4 , 5). 24 янв. 2017 г.
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.
Does boiling lemons destroy vitamin C?
But be careful not to boil the water or actually cook the lemons which can reduce the amount of vitamin C and diminish their nutrients.
Which vitamin is most easily destroyed by boiling?
Vitamin C is an important nutrient which is easily destroyed by cooking.
Does heat completely destroy vitamin C?
Vitamin C is easily destroyed by excessive heat and water, as well as exposure to air. For retention of vitamin C in cooked foods, it is recommended that foods containing vitamin C be cooked as fast as possible with less heat and small amount of water.
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