Which preparation method marginally decreases Vitamin C more than quick steaming or light roasting?
Answer
Boiling
Vitamin C is classified as a water-soluble vitamin, meaning it has a tendency to leach out or degrade when exposed to water and prolonged heat during cooking processes. When comparing methods, boiling involves submerging the squash in water for an extended period, leading to a higher rate of loss for water-soluble nutrients like Vitamin C compared to gentler methods such as quick steaming or light roasting. While heavy pureeing methods that involve significant water can also cause loss, boiling is explicitly cited as a method where this decrease is notable compared to steaming.
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