The retention of vitamin C ranged from 0.0 to 91.1% for all cooked samples. Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling.
Is there vitamin C in cooked vegetables?
Vegetables are generally a great source of vitamin C, but a large amount of it is lost when they're cooked in water. In fact, boiling reduces vitamin C content more than any other cooking method. Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled ( 4 , 5).
Is there vitamin C in cooked meat?
1. Vitamin C. Vitamin C is the only essential vitamin not found in useful amounts in cooked animal foods.
Do fruits lose vitamin C when cooked?
Boiling fruits may result in the loss of many vital vitamins. As much as one-half to one-third of vitamins A and C, thiamine and riboflavin are lost in cooking. Soaking fruits can rob them of their nutrients because many of the minerals and vitamins found in vegetables dissolve in water.
Which vitamin is lost by heat during cooking?
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin found in fruits and vegetables, including oranges, strawberries, broccoli, tomatoes and green peppers. Vitamin C is easily destroyed by excessive heat and water, as well as exposure to air. Vitamin D, A and K are not destroyed on heating.
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