When radishes are cooked rather than eaten raw, which sensitive vitamin risks being degraded by the heat?
Answer
Vitamin C
While cooking radishes can provide the culinary benefit of mellowing their sharp, peppery taste, this preparation method carries a nutritional trade-off. Heat has a tendency to cause the breakdown or degradation of certain heat-sensitive vitamins. Specifically mentioned as being susceptible to reduction through cooking is Vitamin C. Since Vitamin C is a major contributor to the nutritional profile of radishes, consuming them raw or only very lightly cooked is often recommended to maximize the retention of this potent antioxidant and immune supporter.
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