Uploaded July 2026 | Updated September 2026, 1 week ago
Cooking methods significantly impact the vitamin C content of vegetables, with boiling leading to greater losses compared to steaming. Studies indicate that boiling vegetables can result in vitamin C losses ranging from approximately 40% to over 50%.In contrast, steaming tends to preserve more of this nutrient, with losses typically between 8% and 15%.
#nutrivore #nutrientdense #nutrients #micronutrientes
Cooking methods significantly impact the vitamin C content of vegetables, with boiling leading to greater losses compared to steaming. Studies indicate that boiling vegetables can result in vitamin C losses ranging from approximately 40% to over 50%.In contrast, steaming tends to preserve more of this nutrient, with losses typically between 8% and 15%.
#nutrivore #nutrientdense #nutrients #micronutrientes
