Which vitamin's content is better preserved when consuming cherry peppers through vinegar-based pickling?
Answer
Vitamin A (beta-carotene)
Nutrient retention varies based on preparation method. Vitamin C is known to be both water-soluble and sensitive to heat, meaning methods involving prolonged heat or immersion in water (like pickling brine) can lead to leaching or degradation. Conversely, Vitamin A, often present as the fat-soluble beta-carotene, is preserved quite well within the acidic environment of a vinegar-based pickle, although some leaching of Vitamin C into the brine may occur over time during the pickling process.
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