Question

Why should we not cook or overcook food that contains vitamin C ?​

Answer 1

⊕ANSWER⊕

• Vegetables are generally a great source of vitamin C, but a large amount of it is lost when cooked in water.

• In fact, boiling reduces vitamin C more than any other cooking method.

• Higher temperatures, longer cooking time and larger quantities of water cause more nutrients to be lost.

• Water-soluble vitamins leach into cooking water, so vegetables lose greater quantities of vitamin C, thiamin, riboflavin, vitamins B-6 and B-12, niacin and folate.