Is vtamin c lost when cooked/ can?

Question

Can u plz tell me why or how?

Answer 1

According to Jill Irvin:

Vitamin C is one of the least stable of all vitamins in solution and is oxidized readily in light, air and when heated. It is also water soluble. This means that heating in water, (like cooking broccoli in boiling water) causes the vitamin to leach out of the food into the water and also to be oxidized, first to dehydroascorbic acid and then to diketogulonic acid. This last compound has no Vit C activity at all and is irreversible. However, normal cooking usually doesn't affect Vit C levels that much; the longer you cook and the higher the temperature you use, the more oxidation.

The high heat used in canning would seem to pose a real threat. However, the high heat used kills the enzyme ascorbic acid oxidase, found in fruits and vegetables, before much Vit C is oxidized. Since this enzyme catalyzes the oxidation process, this is actually serve to protect the vitamin.

On the other end of the spectrum, freezing can also negatively effect Vit C if the tissues of the product have been broken and exposed to air.

Answer 2

Yes. Cooking removes the vitamines. The best way to reduce this effect is to either eat things raw, or cook things only slightly. Overcooking is not good for your health.

Cooking denatures proteins. Heat causes proteins to twist up and form things other than their original shape and function. When you cook an egg for example, it is denatured. The same thing happens to other proteins in the food we eat.

The problem is that if we don't cook certain foods, we can't eat them. Potatoes come to mind. Also, certain diseases are killed when food is cooked.

We probably need to clean food that is to be consumed raw very well. Food that is to be cooked should be cooked very quickly and only long enough to make it palatable.

Answer 3

Some of the vitamin C is destroyed when food is cooked or canned. It is better to eat fresh fruit when you can and aw. But we can not do that all year. Some foods are more digestable cooked such as carrots. VITAMIN C is water soluble, so do not throw out the juices.
The heat can denature the molecule.
I did my research on Vitamin C.