I had an discussion with my wife about cooking vs raw. Does cooking really destroy vitamins? Let’s take a look.
According to a study with Vitamin C in broccoli, cooking does NOT destroy it. The experiment looked at three things:
- Raw broccoli
- Broccoli cooked between 30-60C
- Broccoli cooked between 70-100C
Now, #2 (broccoli b/w 30-60C) activated vitamin C oxidation causing enzyme, and destroyed vitamin C.
But, #3 (broccoli b/w 70-100C) destroyed that enzyme AND vitamin C was not affected.
So, it turned out that heat would not destroy Vitamin C, if it is high enough to destroy the enzymes.
Reference: http://www.ncbi.nlm.nih.gov/pubmed/20546391 (NB: Vitamin C = ascorbic acid)