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].
Does vitamin C stay after cooking?
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.
What destroys vitamin C while cooking?
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.
More useful articles on a similar topic 👇
Do potatoes lose vitamins when boiled?Does cooking potatoes destroy vitamin C?
