Buy Fresh, Eat Fresh
The fresher the vegetables, the higher their vitamin C content. Prolonged storage allows oxidase enzymes to oxidize and destroy vitamin C.
Wash Before Cutting
Cutting before washing causes vitamin C to leach out through the cut surfaces and dissolve in water. Cook cut vegetables promptly; prolonged exposure accelerates vitamin C oxidation.
Quick stir-fry over high heat
Vitamin C is severely damaged by prolonged heating. Although high heat reaches intense temperatures, the short cooking time rapidly deactivates oxidase enzymes in vegetables, minimizing vitamin loss.
Thicken with starch
Adding a small amount of starch during cooking enhances tenderness and also protects vitamin C.
Use Plenty of Water for Blanching
When preparing stewed or cold vegetable dishes, blanching first removes unwanted odors. Use high heat with ample water; briefly stir the vegetables in boiling water, then immediately remove, cool, and drain. This preserves color and crispness while minimizing vitamin C loss.