German Nutrition Journal: Chopping fruits may reduce their benefits

19 November, 2022
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German Nutrition Journal: Chopping fruits may reduce their benefits

A German magazine published a number of tips to preserve the largest possible amount of important nutrients in fruits and vegetables when preparing or cooking the salad, as it advised not to peel it as long as it was possible to eat its peel, and to quickly eat it after cutting it, and among the most prominent of these tips is cutting the fruits that may reduce Its benefits.

The “Nutrition” magazine published in the German city of Zulzbach stated that one hundred grams of unpeeled apples contain about 16 milligrams of vitamin C and about 12 micrograms of folic acid, while the same amount of peeled apples contains only eight milligrams of vitamin C and five micrograms.

From folic acid only, and she added that if it is necessary to cut fruits and vegetables when preparing them, then they must be washed first before cutting them, otherwise the fruit will lose its nutrients if it is washed after that. Fruits should also be prepared for food immediately after cutting them, as cutting causes the destruction of the cell structure, which leads to the decomposition of vitamins. For example, apples lose up to 62% of what they contain of vitamin C two hours after cutting or grating.

In order to preserve the nutrients inside the cut fruits, the magazine advised adding some drops of vinegar or lemon juice to them and then keeping them in the refrigerator, as this can delay the decomposition of vitamin C inside them. When cooking, the German magazine recommends cooking vegetables with the addition of a little water in A closed container over a low heat, as the average loss of vitamin C in most vegetables when cooked in this way does not exceed 20%, while it reaches 25% when steaming and 35% when boiling.


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