How does cooking method affect the vitamin C content of food?

Question

Explore raw options that naturally retain more vitamin C for daily use.

Answer 1

Yes, raw chutneys and salads are excellent sources of vitamin C because they are uncooked, preserving the vitamin C content that can be lost during cooking.

Detailed Explanation:

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is essential for various bodily functions, including immune system support, collagen production, and antioxidant activity. However, vitamin C is heat-sensitive and can be easily destroyed during cooking processes. Boiling, steaming, or frying vegetables can significantly reduce their vitamin C content.

Raw chutneys and salads, made with fresh fruits and vegetables like tomatoes, peppers, cilantro, mint, amla (Indian gooseberry), and citrus fruits, retain their original vitamin C levels. These ingredients are consumed without any heat treatment, ensuring that the vitamin C remains intact and bioavailable. Including these in your daily meals is a simple and effective way to boost your vitamin C intake. For example, a simple tomato and onion salad or a cilantro-mint chutney can provide a significant amount of vitamin C.

Pro Tip:

Prepare your raw chutneys and salads just before serving to minimize vitamin C loss due to oxidation from exposure to air and light.