If you're boiling, use as little water as possible, and cook for the least possible time. Steaming is great, yes, but steam in small batches to minimise cooking time. Oh, and always cook spuds in their skins – it helps minimise the loss of both vitamin C and other nutrients. 2 апр. 2010 г.
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.
Does cooking potatoes destroy vitamin C?
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.
How do you prevent vitamin C loss when cooking?
Take advantage of as many vitamins as possible by following these tips:1Keep skins on when possible.2Avoid continuous reheating of food.3Use a minimal amount of cooking liquid.4Choose steaming over boiling.5When you do boil, retain the cooking liquid for a future use (like soups and stocks)6Use the microwave.How to Prevent Vitamin Loss When Cooking Vegetables - Food Network
What cooking methods are good to keep vitamin C in food?
Steaming. Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins, which are sensitive to heat and water ( 4 , 5, 6, 17 ). Researchers have found that steaming broccoli, spinach, and lettuce reduces their vitamin C content by only 9–15% (5).
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