Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they're immersed in hot water. B vitamins are similarly heat sensitive. Up to 60% of thiamine, niacin, and other B vitamins may be lost when meat is simmered and its juices run off. 24 янв. 2017 г.
Why does vitamin C decrease when cooked?
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].
Does cooking decrease vitamin C?
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.
Does cooking decrease the amount of vitamin C in a fruit?
Cooking may reduce the amount of vitamin C in fruits and vegetables. The National Institutes of Health Office of Dietary Supplements (ODS) notes that steaming or microwaving these foods may retain the most of the vitamin.
How are vitamins lost during cooking?
Most vitamins are sensitive to heat and water. Water-soluble vitamins, especially most of the B vitamins and vitamin C, leach into cooking water. Vitamins A, D and E are fat-soluble and leach into cooking oils. Vitamin C is the most likely to get lost in cooking, according to Scientific American.
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