Vitamin C (Ascorbic Acid) is the most easily destroyed vitamin. It is destroyed by oxygen, heat (above 70 degrees) and it leaks out into the cooking water because it is a water soluble vitamin.
How is vitamin C easily destroyed?
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.
Which vitamin is most easily destroyed?
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.
Is vitamin C easily destroyed by light heat?
Vitamin C is sensitive to light, heat, and air and can be destroyed during food preparation, cooking, or storage.
Is vitamin C ruined by heat?
Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].
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