Conditions and duration keeping.

 In sauerkraut keeping are 70 perc. of vitamin C, but keep it to check that he always covering with brine, thus vitamin containing is fast lowering, pressing and washing her you are enough impoverishes her vitamin value. Cook vegetable and fruit dishes are before 1-1.5 hours till meal, in potato soup in 3 hours keeping 40-60 perc., and in 6 hours ,just traces that a quantities for vitamin C , which kept on ending cooking. Avoiding repeating warming are ready dishes.that leading to lowering and somethimes to a full loosing vitamin C.Vegetables, fruits are not needing warming procesing, are trying eating raw  with peel. Thus and besides for vitamins, favourable effect on organism affects are vegetable fibers, that needing for the normal digestion.And peel for many fruits  and vegetables having for a few times more vitamin C, than a pulp.

By Paramonova, D.M.S.