Tag: Boiling amla

While amla is famously touted as a potent source of vitamin C, a water-soluble and heat-sensitive nutrient, cooking methods can significantly impact its concentration. The simple act of boiling, in particular, raises concerns about whether it destroys amla's most celebrated nutritional benefit.

While raw amla is famously high in vitamin C, boiling this Indian gooseberry significantly alters its taste, texture, and nutritional profile. This heat-based cooking method can reduce the fruit's sourness and soften its fibrous texture, making it more palatable for many applications like pickles, jams, and hair oil preparations. However, this process also affects its vitamin content, especially the heat-sensitive ascorbic acid.