Foods With Vitamin C
Vitamin C chemically decomposes under certain conditions, many of which can occur during cooking of food. Typically, the boiling point of water at 100 ° C is not hot enough to cause the destruction of important nutrients, which only decomposes at 190 ° C despite popular opinion.
However, using pressure cooking, roasting, frying and grilling food is more likely to reach the decomposition temperature of vitamin C. Longer cooking times also lead to the breakdown of vitamin C, as well as copper food vessels, which catalyze the decomposition.
The pressure cooker can destroy some vitamins and nutrients
Another cause of loss of vitamin C from food is leaching, where the water-soluble vitamin dissolves into the cooking water, which is not consumed. However, vitamin C is not lost in all the vegetables in the same proportion, research shows broccoli seems to retain more than anyone else.
Research has also shown that fresh-cut fruit does not lose significant nutrients when stored in the refrigerator for a few days.