How significant was the loss of Vitamin C when purple cauliflower was boiled traditionally?
Answer
Nearly 56%
When evaluating cooking methods, traditional boiling in a substantial amount of water proved to be the most destructive process for preserving heat-sensitive and water-soluble nutrients. Scientific evaluations showed a clear quantitative impact, specifically indicating that boiling caused a loss of nearly 56% of the Vitamin C content when compared against the initial raw state of the vegetable. This substantial leaching and degradation highlight why boiling is generally discouraged if the primary goal is maximizing the retention of water-soluble vitamins.
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