Articles point out that boiling potatoes that are peeled can lose 35-50% of the vitamin C. Not much is lost just by placing uncooked potatoes in water overnight.
Does cooking destroy vitamin C in potatoes?
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 preserve vitamin C when cooking?
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 do potatoes preserve vitamins?
Steaming and microwaving both minimize contact with water, making them good choices for cooking potatoes. Washing the potatoes just before cutting them, cutting them into large pieces instead of small pieces and cooking them right away after cutting them can also help minimize vitamin losses.
How can you make sure vitamin C is retained during food storage?
Vitamin C foods It is best to add these foods toward the end of the cooking time. Retain vitamin content in storage by purchasing food in opaque containers with the oxygen removed and store them in a cool, dark place, which not only preserves vitamin C and other nutrients but also extends shelf life of foods.
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