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Answers:

1. NO!!! The Vitamin C content of fruits and vegetables is lost at an extremely fast rate once the vegetable fibers have been cut or bruised. It is destroyed by the oxygen it comes in contact with as well as with the heat if it is cooked, the cold if it is frozen for more than 2 months and even the water depletes the Vitamin C from fruits and vegetables because it is a water soluble vitamin.

In order to preserve the Vitamin C content of your fruits and vegetables you should eat them as soon as you cut them. If the weather is too hot store them in the refrigerator until ready to eat. If you are preparing a dish try to do it right before serving and cut the fruits into larger pieces, which will preserve more of the vitamin. If you are cooking vegetables high in Vitamin C, like broccoli or green peppers, the best way to preserve the Vitamin C is to steam them or cook them in as little water as possible and for the shortest time.
Also, cast iron pans destroy Vitamin C.
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