Which preparation method maximizes the retention of heat-sensitive Vitamin C in orange bell peppers?
Answer
Eating them raw
The method of preparation directly influences the preservation of specific nutrients within the bell pepper. Vitamin C is a water-soluble vitamin that is sensitive to heat. Therefore, when the immediate goal is to maximize the intake of this particular antioxidant, consuming the orange bell peppers in their raw state is the recommended approach. Raw slices added to salads or used as dips maintain the highest possible concentration of this beneficial, heat-sensitive vitamin, supporting overall immune function.
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