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Gazpacho ingredients lose vitamin C during preparation, as it sits
Does cutting fruit and vegetables cause vitamin loss? Gazpacho showed a lower ascorbic/dehydroascorbic acid ratio than the vegetables used to prepare it
From the FECYT (Spanish Foundation for Science and Technology) media release:
References: C.M. Verde Méndez, E.M. Rodríguez Rodríguez, C. Díaz Romero, M.C. Sánchez Mata, M.C. Matallana González y M.E. Torija Isasa. "Vitamin C and organic acid contents in Spanish ''Gazpacho'' soup related to the vegetables used for its elaboration process". CyTA -- Journal of Food 9(1): 71??, mayo de 2011.
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