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Vitamin C is sensitive to heat, light and oxygen. In food it can be partly or completely destroyed by long storage or overcooking. By refrigeration the loss of vitamin C in food can be substantially diminished.

Table: Influence of Storage and Preparation on Vitamin C Loss in Foods

Food Storage/preparation Vitamin C Loss
Potato 1 month 50%
Fruit 1 month 20%
Appel 6-9 month 100%
Milk UHT 25%
Fruit Sterilization 50%
Fruit Air drying 50-70%
Leafy vegetable Canned 48%

Modified from Oberbeil, Fit durch Vitamine, Die neuen Wunderwaffen, Südwest Verlag GmbH & Co. KG, München 1993