HomeHealth & FitnessWhy not squeeze a lemon when steaming hot food?

Why not squeeze a lemon when steaming hot food?

regular consumption of Vitamin C – an essential antioxidant nutrient – ​​helps improve immunity, iron absorption, bone health, skin, hair and eyes. Some people also enjoy the pungent flavor and often add Lemon Juice in their food – There are times when the dish is still cooking or heating up. But this is something you’ve been doing wrong for so many years?

Yes, according to nutritionist Juhi Kapoor, who shared that one should avoid applying Lemon juice In hot pots.

“Using lemons in your daily cooking routine is really important because lemons are loaded with Vitamin C which is an essential nutrient that your body needs on a daily basis. Our body does not store or produce Vitamin C, so its daily intake vitamin C Really important for good health and longevity,” she wrote on Instagram.

But, it should be noted that vitamin C is sensitive to extreme heat, and the nutrients are easily destroyed by heat. “This is why you should never put Lemon juice On food that is still hot, or is still cooking over a flame. Unknowingly this habit is destroying the Vitamin C from the lemon and you are not getting the full benefit.

“Especially when we are making food like curry, dal, upma, or poha, lemon tea – we tend to squeeze lemon while cooking. So, make sure whenever you are using lemon in any food preparation So keep the food away from the flame and let it cool down a bit before you. squeeze lemon On that,” said Kapoor.

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Agreed Dr. Savinder Kaur, Deputy Dean, Head of Department (Food Technology and Nutrition), Lovely Professional University and told indianexpress.com Lemon, which is a good source of vitamin C, helps in the absorption of iron when added to the diet.

“But, vitamin C or ascorbic acid is a temperature and photosensitivity vitamin. Degradation of vitamin C can occur at temperatures up to 30 °C and is highest at temperatures of 85–95 °C, depending on the time of exposure. This vitamin is also soluble in water and is typically precipitated in cooking water. Pouring lemon juice on hot food can destroy the vitamin and its enzymatic activity,” she said.

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