What culinary error causes the loss of water-soluble vitamins like Vitamin C when preparing bok choy daily?
Answer
Overcooking, which leaches the vitamins into the cooking liquid.
Water-soluble vitamins, such as Vitamin C, are delicate compounds that dissolve readily in water. A common mistake when preparing bok choy, especially when consuming it every day, is overcooking it. Prolonged exposure to heat in water causes these vitamins to leach out of the vegetable structure and transfer into the cooking liquid. To combat this nutrient degradation, cooking times should be minimized; steaming until the vegetable is only tender-crisp, or adding leaves to soup only in the final minute, are recommended techniques to preserve the integrity of water-soluble vitamins.
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