Asked By: Hillary Bayer
Date created: Thu, Oct 21, 2021 9:58 PM
Date updated: Sat, Oct 22, 2022 3:11 AM
Top best answers to the question «Vitamin c content of foods can be decreased by»
- The vitamin C content of food may be reduced by prolonged storage and by cooking because ascorbic acid is water soluble and is destroyed by heat [ 6, 8 ]. Steaming or microwaving may lessen cooking losses. Fortunately, many of the best food sources of vitamin C, such as fruits and vegetables, are usually consumed raw.