Tag: Vitamin c and heat

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?

Scientific studies have shown that high heat can significantly degrade certain nutrients in food. When it comes to citrus, many people wonder, 'does lemon lose nutrients when cooked?' The short answer is yes, especially its star nutrient, vitamin C.

According to scientific understanding, Vitamin C is heat-labile and can be degraded by high temperatures, meaning boiling lemons will significantly reduce this key nutrient. This fundamental change is just one of several important outcomes that occur when you heat this citrus fruit, affecting everything from its taste profile to its texture and ultimate use.

Did you know that prolonged cooking can cause up to 90% loss of vitamin C in some foods? This raises a critical question: can vitamin C be taken with hot water without losing its effectiveness, or should you stick to cold water?