Question

Explain why less vitamins c is a lost when vegetables are plunged into boiling water​

Answer 1

Plunging vegetables into boiling water inactivates enzymes, causing less vitamin C loss, and the quick process with high temperature reduces the leaching of this water-soluble vitamin.

Step-by-step explanation:

When vegetables are plunged into boiling water, the heat inactivates enzymes that would otherwise break down vitamin C upon cutting or exposure to air. Vitamin C is a water-soluble vitamin, which means it can dissolve in water. However, by quickly immersing the vegetables in boiling water and then often promptly removing and cooling them, the exposure to the hot water is minimized, leading to less vitamin C being lost than in slower cooking methods. Furthermore, the high temperature of boiling water can also help to seal the surfaces of the vegetables, reducing the leaching of vitamin C into the water.

Answer 2

High heat can reduce the vitamin C content of the vegetables, and when heat and water are combined, as they are in boiling, you can see significant reduction of vitamin C. (One study found that boiling reduced the vitamin C content in broccoli by 45 to 64 percent.) This is because the vitamin is first leached out of the food into the water, and then degraded by the heat.

Step-by-step explanation: