Unpeeled. 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.
Does cooking potatoes destroy 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.
Why does cooking reduce vitamin C?
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].
Why potatoes have less vitamin C than raw potatoes?
Answer: Because high temperatures destroy vitamin C, munching on your potatoes raw instead of cooked.
Are potatoes low in vitamin C?
Potatoes are an excellent source of vitamin C (45% of the DV), in fact they have more vitamin C than one medium tomato (40% DV) or sweet potato (30% DV). Vitamin C plays a key role in the synthesis of collagen (important for healthy skin and gums) and may help support the body's immune system. Delicious.
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