Tag: Cooking effects on vitamins

According to scientific studies, vitamin C, or ascorbic acid, is highly susceptible to degradation, with significant losses occurring due to environmental factors. Ever wondered why the nutritional value of your fruits and vegetables seems to diminish? The answer lies in the instability of this vital nutrient, which is easily affected by its surroundings and storage conditions, explaining why vitamin C content decreases over time.

While a medium ripe banana provides around 450 mg of potassium raw, the effects of cooking on its nutritional profile are more complex. This article explores whether and how cooking bananas destroys nutrients, separating fact from common misconceptions.