Tag: Boiled amla

Amla, also known as the Indian gooseberry, is packed with antioxidants and vitamin C, but boiling it changes its properties. The long-standing question is whether it is good to drink boiled amla water, and the answer involves understanding how heat affects this nutritious fruit.

Research indicates that boiling amla can significantly reduce its vitamin C content, with open-pan boiling leading to more loss than pressure cooking. This highlights the importance of understanding the impact of heat on this essential nutrient. The Indian gooseberry is well-known for being rich in vitamin C, but its ascorbic acid content is easily degraded by heat. Knowing how much vitamin C is lost during boiling helps in choosing the best cooking techniques to increase the intake of this powerful antioxidant.