However, to maintain the maximum amount of vitamin C, properly processing Malabar spinach is extremely important. Vitamin C is a nutrient that is easily broken down under the effects of temperature, light and oxygen. Therefore, gentle cooking methods will help protect vitamin C in Malabar spinach better.
According to scientific research, high temperatures can significantly reduce the vitamin C content in food. Vitamin C begins to break down at temperatures of 70°C or higher. Therefore, cooking Malabar spinach at high temperatures for a long time will lose the amount of vitamin C in the vegetable. The World Health Organization recommends processing food at low temperatures and not leaving food exposed to high temperatures for too long to preserve vitamins.
To retain vitamin C in Malabar spinach, processing methods such as boiling quickly or stir-frying over low heat for a short time are reasonable choices. Studies show that stir-frying vegetables at low temperatures or steaming will help reduce vitamin C loss, while still maintaining the freshness and nutritional value of vegetables. Malabar spinach, when prepared by steaming for about 2-3 minutes, will help protect vitamin C more effectively than cooking for a long time.
Eating fresh Malabar spinach is also the simplest and most effective way to preserve vitamin C. Mixing Malabar spinach smoothie or eating raw vegetables helps provide the maximum amount of vitamin C without losing this nutrient. However, if you can't eat it raw, choosing a short-term steaming or boiling method is the optimal way to retain vitamin C.
To retain vitamin C in Malabar spinach, it is necessary to avoid processing vegetables at high temperatures and for a long time. Instead, you should choose steaming, stir-frying or eating fresh. These are methods that have been proven through scientific studies to maximize the nutritional value of Malabar spinach.
