Which preparation method is superior to boiling for retaining heat-sensitive Vitamin C in purple cabbage?
Answer
Light steaming or quick sautés.
When aiming to preserve heat-sensitive nutrients, particularly Vitamin C, preparation methods must minimize exposure to high temperatures and leaching agents. Light steaming or quick sautés are recommended gentle cooking techniques because they retain significantly more nutrients than prolonged boiling. Boiling causes water-soluble vitamins, such as Vitamin C, to leach out into the cooking liquid. If boiling is unavoidable, consuming the resulting soup or stew liquid is advised to reclaim some of these lost nutrients.
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