Tag: Retaining vitamins

According to research published by Testbook, Vitamin C is the most easily destroyed vitamin during cooking, with losses of up to 90% observed in some vegetables. This happens because it is both water-soluble and heat-sensitive, making it susceptible to degradation and leaching. The degree of vitamin loss varies widely depending on the specific cooking method used.

According to the University of Missouri, vitamins A and C are sensitive to heat and air, which is a factor in the dehydration process. So, does dehydrating greens remove nutrients entirely? Not exactly, but certain preparation and drying methods significantly impact the final nutritional content.