Why is eating cherry peppers raw or lightly cooked beneficial for Vitamin C intake?
Answer
Vitamin C is water-soluble and sensitive to heat, maximizing intake when uncooked.
Vitamin C possesses characteristics that make its retention dependent on preparation methods. Being both water-soluble and sensitive to thermal degradation means that exposure to high temperatures or prolonged soaking in water can lead to nutrient loss. Therefore, consuming cherry peppers raw, such as in a salad, or lightly cooked, like a brief sauté, ensures the maximum possible intake of this essential vitamin, as the structure remains largely intact compared to more intensive cooking or pickling processes.
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