What happens to the Vitamin C in a potato when it is processed into other products? Question 4: Vitamin C is lost when the potato is processed into other products. Question 5: The baked potato is the most nutritious. It has the lowest fat and sodium content, as well as the highest Vitamin C.
Do potatoes lose vitamin C?
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 lose vitamin C when cooked?
Boiling potatoes whole in their skins minimizes the amount of vitamin C that is lost. According to the Food and Agriculture Organization of the United Nations, boiling unpeeled potatoes results in losses of up to 30 percent of vitamin C, but boiling peeled potatoes can cause losses of up to 40 percent.
Do potatoes have vitamin C after cooking?
Although vitamin C is sensitive to heat, and breaks down to some degree on cooking, enough is still retained to make cooked potatoes a useful source of this nutrient.
Why does cooked potato have less vitamin C?
Boiling potatoes causes water-soluble nutrients, such as vitamin C and potassium, to leach out ( 2 ). This results in slightly less nutritious potatoes. The longer you boil, the more nutrients are lost. Boiling potatoes in their skin helps to retain some of the water-soluble nutrients.
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