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 temperature does vitamin C get 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.
Which vitamin destroy after cooking?
Vitamin C is an important nutrient which is easily destroyed by cooking. During cutting of vegetables and fruits some vitamin C is lost.
Why food rich in vitamin C should not be cooked?
The best sources of vitamin C are fresh fruits and vegetables. However, heat and cooking in water can destroy some of the vitamin C content in these foods, so eating raw foods is best.
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