Which preparation method is considered optimal for preserving both Capsaicin and Vitamin C?
Answer
Raw or lightly cooked
The nutritional integrity and potency of compounds within chili peppers can be sensitive to different heat treatments. Research suggests that methods involving high or prolonged heat exposure can degrade certain valuable components. To maximize the intake of both the active compound capsaicin and the sensitive nutrient Vitamin C, eating the peppers in their raw state or subjecting them only to minimal heat, such as light cooking, is recommended. This approach helps retain the highest possible concentration of these specific elements, contrasting with roasting, which might enhance other beneficial compounds like polyphenols.
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