If Ambercup Squash is heavily boiled, which category of vitamins is most likely to leach out into the discarded cooking liquid?
Answer
Water-soluble vitamins like Vitamin C
The method of food preparation significantly influences the final nutrient profile consumed. Vitamins are broadly categorized by how they interact with water. Water-soluble vitamins, such as Vitamin C, dissolve easily in water. Consequently, if the squash is prepared by boiling or subjecting it to heavy steaming where the cooking water is subsequently discarded, these beneficial vitamins can leach out of the vegetable flesh and into that liquid. In contrast, fat-soluble compounds like beta-carotene are retained better during boiling, although their absorption depends on the presence of fat during consumption.
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