E.g; 100 grams of green pepper contains 100 mg, 100 grams of cauliflower contains 80 mg of vitamin C.
If we take into account that 100 grams of oranges contain an average of 60 mg of vitamin C, we will see that vegetables can also be a source of vitamin C, and we want our children to benefit from this vitamin C in the best way possible. (Of course, when it is prepared and consumed under appropriate conditions) So what can we do to “protect the nutritional value”, what should we pay attention to?
1-Preparation: When vegetables are to be cooked and fruits are to be eaten, they should be sorted and cut. If you cut and wait beforehand, it will cause loss of vitamin C.
2-Cooking: Nutrient loss increases as the cooking time increases or if the water in which the vegetable is cooked is thrown away. Water-soluble vitamins pass into the cooking water. For this reason, vegetables should not be cooked with more water than necessary.
3-After cooking: The longer the waiting time after cooking, the greater the loss of nutritional value. It is important that they are kept at the appropriate temperature. (Mail)