To maximize the intake of water-soluble Vitamin C, what preparation method is recommended for red bell peppers?
Answer
Consuming them raw, such as in salads.
Vitamin C is classified as a water-soluble vitamin, which inherently makes it sensitive to degradation from prolonged exposure to heat and water. Therefore, to obtain the maximum possible dose of ascorbic acid from red bell peppers, consuming them in their raw state is the superior method. Applications like incorporating them sliced into salads, using them as dipping vehicles for hummus, or adding them fresh to cold dishes ensure that the delicate vitamin structure remains intact. While cooking does offer other benefits, such as increased bioavailability of carotenoids, it invariably leads to a reduction in the concentration of heat-sensitive Vitamin C.
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