Which preparation method is suggested as superior for retaining the water-soluble Vitamin C content?
Answer
Brief steaming (under five minutes)
The retention of specific vitamins depends heavily on the cooking method because Vitamin C is water-soluble, and Vitamin K is fat-soluble. To maximize the intake of Vitamin C, one should use a method that minimizes contact with water and cooking time. Brief steaming, specifically for under five minutes, is cited as retaining much more of the water-soluble Vitamin C compared to other methods. Conversely, roasting or sautéing in fat primarily preserves Vitamin K, but excessive heat or leaching in water causes Vitamin C loss. A balanced approach recommends alternating between quick steaming and moderate roasting throughout the week to acquire both vitamins effectively.
Related Questions
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