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. 24 янв. 2017 г.
How can you save vitamin C when cooking?
Vitamin C is lost in cooking water and during long storage times. You can preserve vitamin C by cooking the food in very little water (like steaming or microwaving) and by eating fresh vegetables and fruit as soon as 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.
How we can minimize loss of nutrients when cooking?
Consume the liquid left in the pan after cooking vegetables by re-using it in soups, broths, for cooking rice, and so on to minimize nutrient loss.
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