When Amla is dried, which nutrient content generally remains stable?
Answer
The mineral content
The method of preservation significantly impacts the final nutritional profile of Amla when it is not consumed fresh. When the fruit undergoes the drying process for preservation, the water-soluble Vitamin C content is susceptible to degradation and loss over time. However, it is important to note that while Vitamin C may degrade, the mineral content present in the fruit generally tends to remain stable throughout the drying procedure. Therefore, when sourcing dried powder, awareness of processing methods is crucial to maximize potency, as fresh milling suppliers tend to yield better results than processes causing significant nutrient degradation.
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