蕃茄能否只用沸水煮

誠言，蕃茄中的 vitamin C 確實因 用沸水煮，受熱流失。但是，那些維他命C只是離開了蕃茄本身，去到沸水裡。

以下節錄於某網頁（忘記了參考的網址，有怪莫怪）


Recent observations suggest that the impact of temperature and cooking on vitamin C may have been overestimated:



Since it is water soluble, vitamin C will strongly leach into the cooking water while cooking most vegetables — but this doesn't necessarily mean the vitamin is destroyed — it's still there, but it's in the cooking water. (This may also suggest how the apparent misconception about the extent to which boiling temperatures destroy vitamin C might have been the result of flawed research: If the vitamin C content of vegetables (and not of the water) was measured subsequent to cooking them, then that content would have been much lower, though the vitamin has not actually been destroyed.)


2011-01-18 14:52:56 補充：
因此，用沸水煮蕃茄沒問題。而且，沸水煮過的蕃茄非常容易去皮。但切記時間不可過久，約三分鐘則可。

用沸水煮番茄絕對可以,煮過的番茄泡冷水可將番茄剝皮,此方

法適用在煮義大利麵醬中的番茄都需要如此,你媽媽說的我就不知

到位何會如此,若有問題可到部落格討論

http://tw.myblog.yahoo.com/baby12034

用沸水煮蕃茄ok的!真好吃喔!

用沸騰的水煮蕃茄是可以的！你可以煮蕃茄蛋花湯！或是加點、高麗菜、馬鈴薯牛肉、蕃茄、紅蘿蔔、就是西餐有名的羅宋湯！或者你只是想去掉蕃茄外面的皮！有兩種做法！一種是用沸騰的水煮兩分鐘撈起泡冷水！及可去掉外皮！記得要在蕃茄表面劃十字刀喔！第二種做法是用高油溫炸馬上撈起、泡冷水及可去掉外皮！

您好~


蕃茄中的的茄紅素須經由熱煮才會大量的釋出
所以您媽媽或許是認為蕃茄遇熱維他命c會被破壞吧!