How does cooking processing or storage affect the vitamin c in foods?
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Answer:
Cooking processing or storage of Vitamin C is effected, because in foods,Vitamin C is highly sensitive to air, water, and temperature. About 25% of the vitamin C in vegetables can be lost simply by blanching (boiling or steaming the food for a few minutes). This same degree of loss occurs in the freezing and thawing of vegetables and fruits containing Vitamin C.
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Other answers
Cooking processing or storage of Vitamin C is effected, because in foods,Vitamin C is highly sensitive to air, water, and temperature. About 25% of the vitamin C in vegetables can be lost simply by blanching (boiling or steaming the food for a few minutes). This same degree of loss occurs in the freezing and thawing of vegetables and fruits containing Vitamin C.
Vera DH
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