How does boiling affect food
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Varun Banda 7 years, 1 month ago
Boiling reduces vitamin C more than any other cooking method. Broccoli, spinach and lettuce may lose up to 50% or more of their vitamin C when boiled (4, 5). Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they're immersed in hot water.
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