What magnitude of Vitamin C reduction was noted after boiling Swiss chard for just ten minutes?
Answer
An 80% reduction
When discussing nutrient degradation related to cooking methods, the text provides a specific example regarding the water-soluble Vitamin C content in Swiss chard. Extended boiling, even for a relatively short duration such as just ten minutes, can severely diminish the nutritional value. Specifically, it was noted that an 80% reduction in Vitamin C levels occurred after boiling for this duration, illustrating why quick methods like steaming or sautéing are preferred for nutrient retention.
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