What preparation method poses a risk to the heat-sensitive Vitamin C content?

Answer

Severe overheating

Vitamin C is recognized as a heat-sensitive nutrient, meaning its molecular structure is susceptible to degradation when exposed to high temperatures for prolonged periods. While light cooking, such as quick sautés or steaming, might slightly reduce levels while potentially increasing the bioavailability of Vitamin A precursors, severe overheating poses the greatest risk. Excessive heat causes a significant portion of the Vitamin C content to break down or leach out of the vegetable structure, diminishing the nutritional benefit derived from that specific component. Therefore, balancing preparation methods is suggested to capture the full spectrum of benefits, preserving heat-sensitive nutrients through raw consumption while gently processing others.

What preparation method poses a risk to the heat-sensitive Vitamin C content?

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