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close this bookScurvy and its Prevention and Control in Major Emergencies (WHO; 1999; 70 pages)
View the documentAcknowledgements
View the documentScurvy: definition
open this folder and view contentsIntroduction
open this folder and view contentsScurvy
open this folder and view contentsVitamin C
open this folder and view contentsRecommended Daily Allowance (RDA)
close this folderSources of vitamin C
View the documentAvailability in foods
View the documentGermination
close this folderStability in foods
open this folder and view contentsLosses
View the documentRetaining maximum levels of vitamin C during meal preparation
View the documentAdding vitamin C to foods
open this folder and view contentsStrategies to prevent scurvy in large refugee populations
View the documentCosts
open this folder and view contentsConclusions and recommendations
View the documentReferences
View the documentAnnex 1
View the documentAnnex 2
View the documentAnnex 3
View the documentBack Cover
 

Retaining maximum levels of vitamin C during meal preparation

The best food preparation and cooking methods for preserving vitamin C include:

• Using fresh foods.
• Using a small amount of water to prepare foods.
• Not cutting vegetables into small pieces before cooking.
• Covering cooking pot to reduce time, or using a pressure cooker where available.
• Cooking at high temperature for a short period.
• Not storing cooked foods prior to eating them.
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