Causes of vitamin C loss 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.

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

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

1. The best way to preserve vitamin C in vegetables is to wash vegetables before cutting them.
2. 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.
3. Do not store vegetables for too long.
4. Vegetables are cooked, should be used immediately.

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