Sweet Pepper "Italian Yellow Marconi"

* Are preserved foods healthy?
When canning vegetables and fruits, some vitamins are destroyed and lost during subsequent storage. It is necessary to use gentle methods of preparing them for storage.
• Vitamin C. Easily destroyed by contact with metals, by slow heating in the presence of oxygen. It is necessary to use enameled dishes (or stainless steel), use blanching. This vitamin is most fully preserved (up to 90%) when freezing fruits and vegetables with their subsequent storage at low temperature.
• Vitamin B1 (thiamine). Little destroyed in the manufacture of compotes and jams.
• Vitamin B2 (riboflavin). Tolerates heating well, i.e., it is practically not destroyed during canning. But it easily decomposes in sunlight.
• Vitamin PP (nicotinic acid). Resistant to processing, well preserved during long-term storage and even drying.
• Vitamin B9 (folic acid). Unstable when heated - its losses during harvesting reach 50-90%.
• Provitamin A (carotenoids). Insoluble in water, but soluble in fats. Therefore, vegetables containing carotenoids should be stewed with the addition of vegetable oils. Drying loses up to 40% of carotenoids.
• Trace elements and organic acids. Practically not destroyed during canning.
• Essential oils. Well preserved when frozen.