Which specific water-soluble vitamin is maximized in dosage when consuming a fresh slice of tomato versus one heavily cooked into a sauce?
Answer
Vitamin C
Vitamin C is categorized as a water-soluble vitamin, making it susceptible to degradation or loss when subjected to heat over time. When tomatoes are heavily cooked, such as being simmered down into a concentrated sauce, a portion of the initial Vitamin C content is lost or diminished. Conversely, consuming tomatoes raw, such as in a fresh slice on a sandwich or in a salad, ensures the maximum retention of this vitamin. Therefore, for the specific goal of achieving the highest dose of readily available Vitamin C, the raw form provides a superior yield compared to processed forms that require extensive heating.
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