At What Temperature Does Vitamin C Break Down

At What Temperature Does Vitamin C Break Down? This question is based on the concepts of preparing foods. Hot foods with vitamin C, are more likely to lost it’s vitamin C content.

The reason why mentioning air and temperature is that the air at higher temperatures getting to the food breaks down the vitamin C. For instance, if anyone takes out a piece of fruit or some vegetables containing Vitamin C from the refrigerator or a glass orange juice from the refrigerator and lets any of these things get warm (anything above room temperature) for more than an hour, the nutrients in the Vitamin C will break down. This is because when oxygen (the air) actually is exposed to these foods and drinks at higher temperatures, it creates a chemical reaction to start the process of decay in the food faster. As the food decays or spouse or gets cooked while exposed to the air, the nutrients in the food break down. Although the food may still be edible after a short time, it does not mean that the food is spoiled, but it means that eating this kind of food prepared this way is not the best for you.

Vitamin C breaks down at temperatures of 70 degrees fahrenheit or above for more than an hour if air gets to the food. Now the question becomes (as a clarification)- what if orange juice is set out for breakfast for 20 minutes and then put back in the refrigerator or what if orange juice is purchased at a grocery store a left in the trunk of a car on a warm day for a half hour? The answer is the orange juice still has all of the nutrients because it is most likely (unless the juice was set out in a an extremely sunny area on a very hot day) that the juice has remained cold enough for the air not to get to it. As long as the juice is cold, the air is slower to break down the vitamin C in it. Of course, as it warms up, the air gets to it at a much faster rate. That is why orange juice is served cold and not at room temperature. It is just because it is better for the human body to take it in that way rather than taking the juice in when warm. By the way, always bring in groceries and put them away as soon as they are purchased and the person buying the groceries shortly returns home, especially on hot days.

Most people boils fruits and vegetables in preparing the food because many people prefer cooked or boiled vegetables and fruits to fresh or raw. This is because people who cook these foods think the food is better for a person or that the food is at least sterile and fresher. Again, the food is not better for the human body because as the air gets to the food during the process of boiling, as the temperature rises, the nutrients are lost.That is why steaming the food under pressure at high temperatures, and not boiling the food, is much better for the human body and retains the nutrients during food preparation in a way that is equivalent to boiling. Frying is a very poor way to prepare food and is not really good for a person.

People can barbecue foods, but the nutrients are lost when the food heats up, once again due to the exposure coming from the air.

As a rule, most people should not eat most foods that are at room temperature. Most people should eat most food either by cold food being cold or hot food being hot. That is one of the basic rules of food preparation. The key to keep from getting sick is make sure all the foods are fresh, all surfaces are clean (before and after food preparation), and all utensils are organized, kept clean, sterile, and put away when not in use. Food should always be covered up and/or put away. Always keep food according to the temperature it needs to be kept at and eat foods that are cooked as soon as possible to avoid spoilage. By following these basic food preparation tips and principles, a person can keep the kitchen clean, keep food preparation light and easy, make healthy nutritious food, and accomplish the task of preparing meals and/or eating fresh and good food, while avoiding getting sick. Also, these are ways of ensuring that people get good nutrition that their bodies need and live a long, healthy life of very high quality of health.

  1. Your answer is Vitamin C begins to break down at 70C.

  2. It has been known for some time that vitamin C is not entirely heat stable. When heated to temperatures above 70-degrees C (about 160 F), ascorbic acid (the chemical name for vitamin C) decomposes to dehydroascorbic acid. This decomposition process is accelerated by copper, iron, and oxygen; all abundant during food preparation. Toss in the fact that its also water-soluble, which means it leaches out of food when subjected to water, and it sounds as if it would be difficult to retain much of the vitamin C in cooked foods. It has even been shown that vitamin C levels in orange juice can vary wildly, depending on the age of the juice and whether it is fresh or frozen.

  3. This helped me soo much for my science experiment :lol: Thank you so much. Can’t thank you enough!

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