Which vitamins are susceptible to leaching out into cooking water during excessive boiling of turnips?
Answer
Vitamin C
Vitamin C is specifically noted as a water-soluble vitamin, meaning it easily dissolves when exposed to water, especially during prolonged heating processes like excessive boiling. When water-soluble vitamins leach out into the cooking liquid, the vegetable retains significantly less of that nutrient. To preserve the highest amount of Vitamin C, the recommendation is to opt for gentler cooking methods such as steaming or roasting until the turnips are just tender, rather than boiling them for extended durations.
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