Ascorbic acid - not only high temperatures can cause its loss

This component is the most sensitive of all vitamins to external factors such as high and low temperatures, basic reactions, and contact of food with light and air. Therefore, it is best to consume products in the freshest form possible. However, we focus on the effect of temperature on the decomposition of vitamin C, which belongs to the group of water-soluble vitamins and is highly sensitive to the temperature of the environment in which it dissolves. Food processing such as pasteurization or simple cooking results in almost complete loss of this vitamin. Temperatures above 70°C negatively affect its stability, but we do not have to limit ourselves to traditional cooking methods. Steaming or heating in the microwave, where we can control the temperature, significantly reduces the loss of vitamin C in vegetables and fruits. It is also worth noting that oxygen access degrades vitamin C, so we should separate foods rich in this vitamin from air and store them in an unprocessed state as much as possible.

The main reason for vitamin C loss is the use of high temperatures during the processing of products. In addition, peeling fruits and vegetables negatively affects the amount of this precious antioxidant because in many products its concentration is highest just under the skin. Therefore, it is advisable to cook vegetables as quickly as possible so that the water in which we put them is hot and can be separated immediately after cooking. The most recommended method of preparing food is steaming. Remember that vegetables should not be overcooked so that they are tastier and more nutritious. An important aspect is also the natural breakdown of vitamin C during contact with oxygen, which is caused by the presence of the enzyme ascorbic acid, which is found in large amounts in cucumbers. Therefore, it is correct not to combine tomatoes, which are a source of vitamin C, with cucumbers and leave them overnight, for example. Potatoes cooked in the traditional way, i.e., covered with cold water, lose up to 35% vitamin C. The juice from fruits or vegetables rich in vitamin C can be used to prevent the enzymatic browning of chopped vegetables or fruits - celery, apples, or mushrooms. Ways to reduce vitamin C loss include reducing the amount of water used for cooking, placing vegetables in boiling water and reaching boiling as quickly as possible, cooking at a gentle boil, shortening the cooking time to a minimum, steaming, using broths to prepare soups and sauces, preparing dishes directly before consumption, and using knives and tools made of stainless steel.