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?
Reasons for Losses Vitamin C and the B vitamins are water-soluble, which means that if you soak your potatoes in water or boil them, some of the vitamins may leach out into the water.
How do you keep vitamin C in potatoes?
Steaming and microwaving retained higher concentrations of vitamin C than boiling because of the reduced contact with water at relatively low temperatures. Using minimal cooking water and cooking for shorter time periods should result in higher vitamin C retention.
What cooking method destroys vitamin C?
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). Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they're immersed in hot water.
What happens to the vitamin C in a potato?
What happens to the Vitamin C in a potato when it is processed into other products? Question 4: Vitamin C is lost when the potato is processed into other products. Question 5: The baked potato is the most nutritious. It has the lowest fat and sodium content, as well as the highest Vitamin C.
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