Jakarta, CNN Indonesia –
Vitamin C is one of the important nutrients needed by the body to increase immunity, but this type of vitamin is easily damaged if processed incorrectly.
Inge Permadhi, a clinical nutrition specialist from the Faculty of Medicine, University of Indonesia, said that vitamin C has a very important function for the body.
But behind its various properties, vitamin C turns out to be water-soluble and easily damaged.
“Vitamin C is a water-soluble vitamin, meaning that it will be carried around in the blood, once eaten, it will be carried in the circulation and excreted in the urine,” said Inge, as quoted. Among.
Vitamin C is found in many dark green leafy fruits and vegetables. However, if it is stored at temperatures that are too hot, the vitamin content will be lost.
“If you put vegetables outside in the heat, the vitamin C will be damaged, the long storage time will also damage them,” said Inge.
Not only in the storage process, improper processing of vegetables such as cutting too small, cooking at hot temperatures and immersing in water will damage vitamin C.
“When processing chopped vegetables, put them in water, they will be lost. When cooking using hot fire, it breaks, so there are many factors that make it quickly damaged,” said Inge.
“When an orange is squeezed, its vitamin C can be oxidized immediately because it is an unstable and easily damaged nutrient. What are the consequences of drinking orange juice? In the end, all you drink is orange juice without any vitamin C content,” added Inge.
Therefore, he then suggested as much as possible to process vegetables without going through a lot of processes. If you feel that you have insufficient vitamin C, you can add it by taking supplements.
(Between/agn)
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