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.
How can you prevent losses of vitamin C during cooking?
Cook vegetables in smaller amounts of water to reduce the loss of vitamin C and B vitamins. Try to eat any cooked vegetables within a day or two, as their vitamin C content may continue to decline when the cooked food is exposed to air. Cut food after — rather than before — cooking, if possible.
What destroys vitamin C while 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.
Which method of cooking retains the most vitamin C?
Steaming is the best cooking method for retaining the vitamin C content in vegetables.
Can we get vitamin C from cooked food?
“The amount of vitamin C in foods generally decreases with cooking,” she notes. The vitamin can leach out into the water in which peppers are cooked. Heat and other chemical processes also can break it down. But we might still get more vitamin C from some cooked vegetables than raw, Carr says.
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