Cooking loss of vitamin C: effect of different cooking methods

Abstract

The purpose of this study was to collect and organize academic papers reporting vitamin C retention in foods considered edible in Japan and to examine the extent of cooking loss due to differences in cooking methods.

As in the previous report 1), we organized vitamin C retention after cooking that could identified by January 30, 2023. Vitamin C retentions grouped into food groups, food group subcategories, and food groups and cooking methods, and the minimum, 25th percentile, median (50%), 75th percentile, maximum, and mean values of retention calculated for each group.

The results suggest that cooking methods or cooking conditions affect vitamin C retention. Cooking methods such as boiling and blanching tended to decrease vitamin C retention, especially when the boiled water discarded. However, much more analytical data still needs to accumulate.

_{1) Yuko Tamaki, Keiko Asakura and Satoshi Sasaki: Cooking loss of nutrients: A study on vitamin C, Abstracts of the 66th Annual Meeting of the Japan Association for the Integrated Study of Dietary Habits (Oral Presentation) (2023.5.20)}