Why is eating bell peppers raw or lightly steamed recommended for maximizing Vitamin C intake?
Answer
Vitamin C is both water-soluble and sensitive to heat, leading to degradation during aggressive cooking.
Vitamin C, or ascorbic acid, possesses characteristics that make it vulnerable to certain preparation techniques. It is water-soluble, meaning it can leach out into cooking water if boiled extensively, and it is also sensitive to heat, causing chemical degradation when exposed to high temperatures for extended periods. Therefore, to capture the maximum amount of this critical nutrient—essential for immunity and collagen synthesis—it is best consumed in its raw state (like in salads or fresh salsas) or only very lightly steamed to minimize nutrient loss.
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