Don’t Squeeze Lemon Water on Steaming Hot Foods, This Is a Disadvantage

Lemon juice is well-known as a source of vitamin C.

REPUBLIKA.CO.ID, JAKARTA — Vitamin C is the most important antioxidant nutrient and can help boost immunity, iron absorption, healthy bones, skin, hair and eyes if taken regularly. Some people also enjoy the taste vitamin C sharp by adding a squeeze lemon into food, often while the dish is still cooking or steaming hot.

That method turned out to be a mistake. The use of lemons is very important in daily cooking routine, as lemons are loaded with vitamin C. According to nutritionist Juhi Kapoor, one should avoid recommending lemon juice into a steaming hot dish.

“Our bodies do not store or produce vitamin C, therefore daily intake of vitamin C is very important for health and longevity,” he said. Indian ExpressAhad (18/9/2022).

It should be noted that vitamin C is very sensitive to heat. Its nutrients are easily destroyed by heat.

“This is why we should not squeeze lemon on food that is still hot or still cooked on fire,” he said.


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