Why is consuming bell peppers raw generally ideal for achieving maximum Vitamin C intake?

Vitamin C is water-soluble and sensitive to heat

The method of preparation significantly impacts the final nutritional profile, particularly concerning Vitamin C. Vitamin C is classified as a water-soluble vitamin, making it susceptible to leaching out into cooking liquids, such as when boiling or heavily simmering peppers. Furthermore, Vitamin C is inherently sensitive to high temperatures. Consequently, excessive heat destroys a measurable portion of this nutrient. To ensure the highest retention and absorption of Vitamin C, the consumption method should minimize exposure to both water and high heat, making raw preparation—like chopping them into salads or using them as fresh dipping sticks—the superior strategy for maximizing this specific vitamin.