vit C/kale/tomatoes/raw vs cooked

[Guest guest]

@@@@@@@@ Chris/Filippa:

> >>Wouldn't you probably get much more vitamin C from a plate ful of

steamed kale than from a handful of raw tomatoes? >>

>

> But here is the same issue of heat destroying the vit C through

steaming. So Heidi's suggestion of fermented would be much better.

@@@@@@@@

Even *boiled* kale has *twice* as much vit C as *raw* tomatoes. (This

is based on USDA data.) Steamed kale would retain even more vit C.

So was very right. I don't have any data on the net content of

vit C in fermented foods, but I don't think it would be nearly as

much as fresh powerhouse sources like kale and peppers, and it

doesn't really matter because you doubtlessly have many options

available to you for abundant vit C...

Mike

SE Pennsylvania

The best way to predict the future is to invent it. --Alan Kay