What degradation effect does high heat have on delicate water-soluble vitamins in skirret?
Answer
It degrades water-soluble vitamins like Vitamin C
The structural components of certain vitamins are sensitive to thermal energy, particularly those that dissolve easily in water. When skirret roots are subjected to high heat during cooking processes like boiling or roasting, the more delicate water-soluble vitamins, explicitly named as Vitamin C in this context, undergo degradation. To mitigate this loss and capture the full nutritional spectrum, it is recommended to consume a preparation that balances thoroughly cooked portions with raw shavings or lightly prepared ingredients, thereby preserving the heat-sensitive nutrients.
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