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.
Which method of cooking retains the most vitamin C?
Steaming is the best cooking method for retaining the vitamin C content in vegetables.
Can vitamin C survive 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.
What is the best way to preserve vitamin content in foods during cooking?
Alternative cooking methods such as grilling, roasting, steaming, stir-frying or microwaving generally preserve a greater amount of vitamins and other nutrients.
What is the best way to preserve vitamins B and C in cooking?
Steam where possible. Water-soluble vitamins such as vitamin B and vitamin C will be leached out during boiling, while fat-soluble vitamins such as vitamin A will leach out into cooking oil. Instead, steam vegetables using a small amount of water on the stovetop or in a microwave.
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