What is the consequence of long, high-heat cooking methods, such as boiling, on certain vitamins in carrots?
Answer
Water-soluble vitamins can leach into the cooking water
Preparation methods significantly influence nutrient retention, requiring nuance in meal planning. While heat generally aids the release of fat-soluble compounds like carotenoids, methods involving immersion in water, such as boiling, pose a risk to water-soluble vitamins. When carrots are boiled for extended periods, these vitamins have a tendency to migrate or leach out of the vegetable tissue and dissolve into the surrounding water. If this cooking water is subsequently discarded, these valuable heat-sensitive nutrients are lost from the final consumed portion of the meal.
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