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[Marilyn]Â If eating something for its vitamin C content, then fresh raw, steamed or microwaved retains more vitamin C. Boiling or blanching destroys most vitamin C.
Your fat soluble ones aren’t affected much by heat.
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[Marilyn]Â If eating something for its vitamin C content, then fresh raw, steamed or microwaved retains more vitamin C. Boiling or blanching destroys most vitamin C.
Your fat soluble ones aren’t affected much by heat.
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