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What is Heat about?
This study investigated the effect of heat on the vitamin C content of tomatoes, finding that higher temperatures significantly reduce its concentration. Control samples at room temperature retained the most vitamin C, while exposure to 100°C resulted in the least. The findings emphasize the importance of cooking methods on nutrient retention and suggest that lower temperatures or shorter cooking times may better preserve vitamin C.
- Author
- saravansri104
- Language
- EN