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What affects the Vitamin C levels in food - Coggle Diagram
What affects the Vitamin C levels in food
Condition of Food
Method of cooking
Frying
Oven-based
Steaming
Microwave
Temperature
Hot
60 degrees
Vitamin C is temp. sensitive. - Elevated temps. & long cooking times cause a loss in Vitamin C
Cold
5 degress
Cold temps. increase the Vitamin C concentration of food
Medium
Amount - Concentration
Measure?
Qualitative
Observation e.g Color
Quantative
Numbers
Growing condition
Levels of oxygen
Produce stored in reduce O2 areas and/ or up to 10% CO2 atmospheres; Thus CO2 levels can accelerate the loss of Vitamin C
Nutrients
Temperature
Storage condition
Cabinet
Dry
Fridge
Cold
Humidity
Between 30 - 50% - Low
Shelf-life
Canned
What is Vitamin C?
How is it taken?
Tablets
Types of food
Seafood
Fruit
Diary
Meat
Low Vitamin C concentration
Ascorbic acid
Why is it important?
Vital for the body's heal process
Foods with high Vitamin C
Fruits
Lemons
30-50mg (Vitamin C)
Oranges
70-90mg (Vitamin C)