Vitamin c content of foods can be decreased by?

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Hillary Bayer asked a question: Vitamin c content of foods can be decreased by?
Asked By: Hillary Bayer
Date created: Thu, Oct 21, 2021 9:58 PM
Date updated: Sat, Oct 22, 2022 3:11 AM

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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.

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