A: The potato skin and just underneath the surface is also a great source of vitamin C, so peeling the potato causes some loss, however, most of the vitamin C loss is in cooking the potatoes at a high temperature. Articles point out that boiling potatoes that are peeled can lose 35-50% of the vitamin C.
What is the effect of vitamin C in potato?
The losses of vitamin C that occur during boiling vegetables and potatoes are smallest if the material is added to the boiling water. Potatoes boiled in their skins showed smaller losses than peeled or quartered potatoes. Potato chips (pommes frites) lost less vitamin C during frying than potato rods.
What happens to potatoes when you soak them in water?
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
How do you keep 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.
Do potatoes have water-soluble vitamins?
In a potato, those water-soluble nutrients include B-complex vitamins, vitamin C, potassium and calcium. As much as 80 percent of a potato's vitamin C may go down the drain if you boil the vegetable.
