How does the preparation method, such as drying or heavy cooking, influence the Vitamin C content in chili peppers?
Answer
It reduces the Vitamin C content.
The final nutritional profile of chili peppers is significantly affected by how they are processed or prepared, particularly concerning heat-sensitive and water-soluble vitamins. Vitamin C is well-known to be both sensitive to heat and soluble in water. Consequently, preparation methods involving significant heat, such as drying the peppers or simmering them for long durations in liquid (like in a slow-cooked stew), will cause a reduction in the measurable Vitamin C content. In contrast, these same processes tend to concentrate other components, such as fat-soluble carotenoids, which are more stable under heat.
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