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). 24 янв. 2017 г.
Can vitamin C survive boiling?
In this study, boiling destroyed vitamin C in almost all the samples, with nutrient retention ranging from 0 to 73.86%; the greatest loss was found in boiled chard.
Is vitamin C destroyed by 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.
At what heat is vitamin C destroyed?
Vitamin C and heat Vitamin C begins to denature at temperatures as low as 86 °F, according to a study in the International Journal of Scientific and Technology Research. The negative effects of heat increase significantly at 140 and even more at 170 °F.
Which vitamins are destroyed by boiling?
Cooking methodPercentage loss of vitamin C, B1, B2 & B6Boiling35 – 60%Roasting10 – 47%Steaming10 – 25%Microwave5 – 25%
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