2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Statistics show that very often people consume less than necessary Vitamin C. This is due to an unbalanced diet, too poor in fruits and vegetables, which are a major source of the vitamin, also called ascorbic acid.
But it is also due to the way we preserve, cook and process food. The Italian magazine Gracia recommends several rules that allow maximum storage of the content of Vitamin C in food.
- Do not cut the products into very small pieces. The more they are cut and crushed, the larger the surface that comes into contact with the air, and therefore the possibility of oxidation of Vitamin C.
- Tear, not cut. When a vegetable is torn, this usually happens along the outlines of the cells, releasing less oxidizing enzyme and therefore less vitamin C is lost.
- Prepare the products shortly before cooking. The longer they remain exposed to the open air, the greater the amount Vitamin C is lost.
- Do not cook the products for a long time. Prolonged heating increases the oxidation of vitamin C.
- Put the products in already boiling water. In this way, the oxidizing enzyme is more easily destroyed by heat.
- Use boiling water. Most of Vitamin C passes into the broth, its use significantly reduces the waste of ascorbic acid.
- Use less squeezed puree juices. This type of treatment increases the oxidation rate of vitamin C.
- Store the products in a cool and dark place. Heat and light increase oxidation. Storing food in the refrigerator is useful, but with some exceptions: bananas and tomatoes, for example, if kept at room temperature, increase their vitamin C content due to enzymatic processes that continue even a few days after fruit picking.
- Avoid bruising fruits and vegetables. Their damage affects the cells and enhances the oxidation of Vitamin C.
- Go to the market more often. And eat fresher food. In three days, lettuce loses 9 percent of its own content Vitamin C.
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