Because high temperatures destroy vitamin C, munching on your potatoes raw instead of cooked is an easy way to increase your intake of this vital vitamin. Raw potatoes are lower in calories, protein, carbs and several micronutrients. Still, they contain twice as much vitamin C as baked potatoes, gram for gram.
Why potatoes have less vitamin C than raw potatoes?
Reasons for Losses Vitamins B-6 and C and thiamine are also heat-sensitive, so the higher the temperature and the longer the cooking time, the more of the vitamins will be lost.
Do potatoes lose vitamin C when cooked?
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 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.
What happens to the vitamin C in a potato?
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.
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