Which cooking method generally results in better retention of heat-sensitive Vitamin C in Yukon Gold potatoes compared to baking?
Answer
Boiling
The retention of Vitamin C, a heat-sensitive vitamin, is significantly influenced by the cooking technique employed. While methods involving high, dry heat like roasting or baking can cause substantial degradation of this vitamin, boiling often leads to better retention rates. However, it must be noted that when boiling, some water-soluble nutrients, including Vitamin C, can leach out into the cooking water. Therefore, the optimal strategy for maximizing Vitamin C intake involves boiling the potatoes whole or retaining the skin, and potentially consuming the nutrient-rich cooking liquid if preparing them in that manner.
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