Vitamin c food

In preparing food that will preserve sufficient content of vitamin c, it is expedient to choose a favourable method. In cooking vegetables, cooking should not be prolonged and the water used in cooking should be preserved. Vitamin c derived from food preparation serve the same purpose as that served by natural and synthetic forms and the ones available as supplements (capsule, tablets, drink mixes etc).

The effect of temperature and cooking on vitamin c.

This no doubt has been overlooked, but then, there is a significant impact of cooking and temperature on vitamin c which include
1. For instance, while cooking most vegetables, the vitamin c, which is a soluble water nutrient, is apparent, dissolved into the cooking water. This is not necessarily an indication that the vitamin is destroyed as purported by some researches. The vitamin c is still there in the cooking water and not actually been destroyed.
2. Destroying vitamin c is not easy. It can take longer than 2 or 3 minutes at boiling point to completely destroy vitamin, contrary to early claims. And all vegetable does not dissolve the same rate during cooking, broccoli for example is said to still maintain its level of vitamin c content when boiling, because vitamin c dissolves at a more slower rate when cooking this vegetable.

Another prove to show that vitamin c is not destroyed by boiling as suggested is the existence of teas which are enriched with vitamin c. what will be the use of marking of producing such teas if the vitamin c are simply destroyed by boiling since the tea has to undergo some sort of boiling to be ready for consumption. But then, up to 2004, many academicians, though not into direct research on vitamin c, still claim and teach that boiling temperature rapidly destroys vitamin c.

The articles on this website should not be used as a basis for any form of diagnosis or treatment for any medical condition. Always seek professional medical advice.