What nutritional factor is primarily reduced when fresh artichokes are prepared by boiling?
Answer
Vitamin C
Vitamin C is a water-soluble vitamin, and as such, it is susceptible to leaching out of the vegetable when it is cooked in water, such as during boiling. This process results in a reduction of the Vitamin C content available in the edible portion of the artichoke. To maximize the consumption of these water-soluble compounds, including beneficial phenolics that also leach out, it is suggested to save the cooking liquid to repurpose it into a broth or soup base rather than discarding it.
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