Tag: Heat labile vitamins

Boiling vegetables can reduce their vitamin C content by over 50%. This significant nutrient loss highlights the critical importance of understanding which vitamins are sensitive to heat and how different cooking methods impact their nutritional value. Not all vitamins are created equal when it comes to thermal stability.

Boiling certain vegetables can cause them to lose 50% or more of their vitamin C content, highlighting the significant impact of heat on nutrient retention during cooking. This demonstrates how the method of food preparation directly influences the nutritional value of your meal. Understanding which vitamins are susceptible to heat is the first step towards a more nutrient-dense diet.