More vitamin c after cooking?

How does cooking processing or storage affect the vitamin c in foods?

  • 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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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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