What happens to the Vitamin C in a potato when it is processed into other products?
When potatoes are processed into other products, such as potato chips or French fries, some changes occur in the vitamin C content.
Vitamin C is a water-soluble vitamin, which means it is easily leached out when potatoes are exposed to heat, light, and oxygen during processing. As a result, a significant portion of the vitamin C in potatoes is lost during cooking.
Additionally, some processing methods, like blanching, deep frying, or baking at high temperatures, can further degrade vitamin C. Blanching, a common step in chip-making, involves briefly immersing the potatoes in boiling water to soften them before frying. This process can cause additional loss of vitamin C due to heat exposure.
Moreover, exposure to air also affects the vitamin C content. When potatoes are peeled or cut, the surfaces are exposed to oxygen, which leads to oxidation and subsequent degradation of vitamin C.
Overall, the processing of potatoes into various products leads to a significant reduction in vitamin C content. It is worth noting that some commercial potato products, like frozen fries or dehydrated potato flakes, may undergo additional processing steps that could cause further loss of this vitamin.