Vitamin C (ascorbic acid) is necessary for the person for normalization of processes of functioning of bone and connecting fabrics. Vitamin C is antioxidant. Its shortcoming can lead to a metabolic disorder and such unpleasant disease as a scurvy. The daily dose of ascorbic acid for the person makes 90 mg. Vitamin C is very much "whimsical vitamin". As well as to its considerable loss, can lead a set of factors to vitamin C destruction. To keep the most part of ascorbic acid in vegetables, it is necessary to know and follow a number of rules.
Instruction
1. First, vitamin C is very sensitive to high temperature. A considerable part it collapses at heat treatment of vegetables. Especially when cooking. It is interesting that when accessing oxygen to a pan of loss of ascorbic acid exceed twice amount of this vitamin which was exposed to heat treatment without oxygen access. For example, in the pressure cooker. Besides, in the alkaline environment vitamin C collapses quicker, than in sour. Therefore if all of you aimed to keep as the bigger amount of ascorbic acid when cooking is possible, a conclusion arises by itself. If you have no house of the pressure cooker, then buy it quicker. And when cooking vegetables add a little acetic acid. Also the fact that the longer the product cooks is known, the it is more than vitamin C loss. The pressure cooker considerably reduces cooking time. Means more vitamin C remains.
2. Secondly, don't use iron and copper ware at preparation of vegetables. Vitamin C begins to collapse in the presence of ions of iron and copper. Very quickly ascorbic acid at contact collapses from askorbinoksilazy and askorbinazy. These are enzymes which contain some plants. So, for example, juice of squash loses up to 90% of ascorbic acid, and juice of cabbage is more than 50% in 20 minutes at a temperature of 30 degrees. This temperature is most favorable for negative impact of the enzymes stated above. But in the boiling water these enzymes lose the activity. Therefore when cooking, for preservation as it is possible bigger vitamin C, put vegetables in already boiling water.
3. Not bad vitamin C at a pickles and pickling remains. Therefore don't hesitate and prepare for the winter salty and pickles, tomatoes. And also paprika and cabbage. If you want to make freezing of some vegetables, then know that when freezing ascorbic acid doesn't collapse. But when thawing its most part is lost. It is necessary to tell several words and about ready-to-eat meals. Cook soups, second courses and salads just before the use, but not for the future. Vitamin C is lost in them literally every hour. It occurs under the influence of the same enzymes stated above, when accessing oxygen and a daylight.
4. Well, and the direction of use of these vegetables in food fresh and crude remains the most important and a reliable way of preservation of vitamin C in vegetables! Enjoy your meal!