What effect do boiling or steaming methods have on the heat-sensitive Vitamin C content in bell peppers?

They can lead to greater loss compared to dry heat methods like roasting

The method chosen for preparing bell peppers directly impacts the retention of certain heat-sensitive nutrients, particularly Vitamin C. When compared against dry heat cooking methods, such as roasting or stir-frying, boiling or steaming techniques can result in a greater overall loss of Vitamin C. This loss occurs because the water-soluble vitamin leaches out or degrades under prolonged exposure to heat in an aqueous environment. While dry heat methods also cause some loss, roasting is still recommended because it concentrates the natural sugars, thereby improving the flavor profile of the peppers. For maximum nutrient density preservation, quick sautéing or consuming the peppers raw is considered the superior approach.