Causes of vitamin C loss in vegetables

Improper processing and use will lose the amount of Vitamin C in vegetables

One of the main sources of Vitamin C daily is vegetables in meals. However, due to improper storage and processing, Vitamin C in vegetables has been more or less lost.

Improper processing and use will lose the amount of Vitamin C in vegetables

Fresh vegetables and fruits are the main source of vitamin C. Vitamin C is easily soluble in water and easily decomposed by oxygen (air), especially at high temperatures. Therefore, improper processing and use of vegetables will lose the amount of Vitamin C in vegetables.

Causes of vitamin C loss in vegetables Picture 1 Causes of vitamin C loss in vegetables Picture 1 Improper processing of vegetables will result in a loss of vitamin C in vegetables

Causes of vitamin C loss in vegetables
How to prepare and use	Amount of Vitamin C Lost
Boiling vegetables too much or for too long	Lose 50% or more
Vegetable storage time after 1 day	26% loss
Vegetable storage time after 2 days	41% loss
Wash vegetables	1% loss
Chop vegetables	Loss 14%
Put vegetables in boiling water to boil	15% loss
Put vegetables in cold water to boil	42% loss
Boiled vegetables covered	15% loss
Boiled vegetables open the lid	32% loss
Boiled vegetables eat immediately	15% loss
Boiled vegetables after 1 hour	25% loss
After boiled vegetables, leave after 2 hours	34% loss
After boiling vegetables, leave after 3 hours	42% loss
Stir-fry vegetables for 1 hour	45% loss
Stir-fry vegetables for 2 hours	57% loss

Stir-fried vegetables lose more vitamin C than boiling because of simultaneous exposure to air and higher temperatures.

How to limit the loss of Vitamin C in vegetables

Causes of vitamin C loss in vegetables Picture 2 Causes of vitamin C loss in vegetables Picture 2 Putting vegetables in boiling water to boil will limit the loss of vitamin C

The best way to preserve vitamin C in vegetables is to wash vegetables before cutting them.
When cooking vegetables in boiling water to boil and eat immediately after they are cooked, it will limit the loss of vitamin C in vegetables.
Do not store vegetables for too long.
Vegetables are cooked, should be used immediately.

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