why should you take vitamin c
Lack of vitamin C is seen in our country because we do not have the habit of eating raw vegetables. This vitamin is destroyed by water and heat. That’s why this vitamin should be taken with caution. Its deficiency causes scurvy. So that the skin breaks and the gums bleed. Vitamin C helps in the absorption of iron from food and prevents anemia. Vitamin C is destroyed in various ways. For example-
▶ If the vegetables are soaked in water for a long time or if the water is boiled and thrown away.
▶ If vegetables are cut too finely, vitamin C is lost in contact with air.
▶ As it is destroyed by heat, if you cook it for a long time in an open pan, this vitamin is lost by fifty percent.
▶ If you cook food containing vitamin C in a copper pot, there is almost no vitamin C in it.
▶ Using sodium-bi-carbonate to preserve color and acidity of vegetables destroys vitamin C.
Also Read: Mustard oil is neither healthy nor harmful
Ways to preserve vitamin C
▶ Vegetables should be cut into large pieces and cooked in a covered pot.
▶ Adding sugar to vegetables or fruits can protect vitamin C. It is delicious when mixed with sugar in salads. Vitamins are also protected.
▶ Refrigerated vegetables and fruits lose less vitamin C.
Amalaki, guava, oranges, various vegetables, green chillies, potatoes, lemons, lemons, limes etc. 100 grams of amlaki contains vitamin C equivalent to 1 dozen oranges. If the dal lacks vitamin C, the dal is rich in vitamin C after sprouting.
It maintains skin smoothness, radiance. If the body lacks vitamin A, then vitamin C is depleted. It helps heal body wounds. Taking too much vitamin C increases oxalate in the urine and causes kidney stones. Drinks with vitamin C after strenuous exercise help prevent colds. Plants that receive sunlight produce more vitamin C.
Some people think that sour fruits should not be eaten after a cut or surgery. It does not dry the wound easily. This is a completely wrong idea.
Author: Chief Nutrition Officer & Head (Retd.), Bardem.
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