Gastroenterologist Dr. Ekaterina Kashukh points out that the prevailing belief is that the highest concentration of vitamin C is found in fresh vegetables and fruits.
However, the results of numerous studies indicate that freezing is an excellent way to maintain, and sometimes even increase, its levels.
“This is because fresh produce, when it sits on store shelves, loses some of its beneficial properties under the influence of oxygen and ultraviolet rays, unlike fresh frozen produce,” she says.
According to her, citrus fruits - lemons, oranges, grapefruits, etc. - are the most popular source of vitamin C.
"But many people don't know that this very beneficial substance is found in many other products," she says. "For example, wild rose is rich in vitamins, containing dozens of times more vitamin C than lemons. Red sweet peppers contain a higher concentration of vitamin C than oranges. Broccoli, kiwi, parsley, cabbage, especially Brussels sprouts, and papaya also contain excellent levels of this vitamin."
The expert points out that vitamin C is water-soluble and sensitive to high temperatures.
She says: "To preserve the maximum possible amount of vitamin C in foods, the following recommendations should be followed: Minimize heat treatment of dishes (eat vegetables raw or steam them), do not soak vegetables because the vitamin is water-soluble, and cut them before cooking, not beforehand because the less contact with air, the less vitamin loss. It is also important to store food in a cool, dark place, because ultraviolet rays and heat accelerate its destruction."