Tag: Preserving vitamins

Studies show that boiling vegetables like broccoli can reduce their vitamin C content by over 50%. This significant loss raises a key question for home cooks: Which vitamin is destroyed during heating, and how can we preserve essential nutrients in our food?

According to nutrition experts, excessive boiling can strip vegetables of more than 50% of their water-soluble vitamins, such as vitamin C and B vitamins. This confirms that it is bad to boil vegetables for too long if you want to maximize their nutritional value.

Studies have shown that some cooking methods can reduce the vitamin C content of vegetables by up to 60%, highlighting just how sensitive this nutrient is to heat. So, does vitamin C go away with cooking? The short answer is yes, but the extent of the loss depends on several key factors.

Research has consistently shown that freezing is one of the most effective methods for preserving the nutrient content of produce, often resulting in food that is more nutritious than fresh items stored for several days. When asking, "Does freezing oranges destroy vitamin C?" the answer is a resounding no, as the freezing process itself causes minimal degradation to this vital nutrient. Freezing actually protects vitamin C by halting the enzymatic and oxidative processes that cause its breakdown over time.