Tag: Vitamin c destruction

According to one study, boiling can reduce the vitamin C content of vegetables like broccoli by 50% or more. Understanding which nutrients get destroyed on heating is crucial for maximizing the nutritional value of your meals and preventing essential vitamins from going down the drain with your cooking water.

According to research published in the journal *Healthline*, water-soluble vitamins are most susceptible to degradation from heat, with Vitamin C and B-complex vitamins topping the list. This guide explores exactly which vitamin can get destroyed due to heating and how to preserve their nutritional value when cooking your favorite foods.