Vitamin C can be destroyed by heat and light. High-heat cooking temperatures or prolonged cook times can break down the vitamin. Because it is water-soluble, the vitamin can also seep into cooking liquid and be lost if the liquids are not eaten.
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 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.
Does boiling orange peel destroy vitamin C?
Though boiling and cooking does destroy some vitamin C content (see below), I believe that in most cases, lower amounts from a food or tea are preferable to mega-doses of synthetic nutrient. Let's be fair: oranges are delightful.
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