Will passion fruit lose nutrients when brewed with boiling water

Brewing passion fruit with boiling water generally does not result in a significant loss of nutrients, but high temperatures may affect some thermosensitive components. Passion fruit is rich in vitamin C, dietary fiber, and antioxidants, among which vitamin C is more sensitive to high temperatures, but its impact is limited when brewed for a short period of time. The peel and seeds of passion fruit contain abundant dietary fiber and antioxidant components, which are relatively stable at high temperatures. Although vitamin C is easily damaged by heat, the vitamin C content in passion fruit itself is not very high, and the brewing time is usually short, so the actual loss can be controlled. Brewing with boiling water can better release the aromatic substances in the fruit flesh, enhance the taste, and help kill any microorganisms that may exist on the surface. If heated or boiled at high temperatures for a long time, the loss of vitamin C will significantly increase. For those who want to preserve nutrients to the maximum extent possible, they can choose to brew with water at around 60 degrees Celsius, which can dissolve the active ingredients and reduce the damage of thermosensitive nutrients. Eating passion fruit with seeds can also increase dietary fiber intake.

It is recommended to choose the brewing method according to personal needs: for the pursuit of taste, boiling water can be used for quick brewing, and for nutrition preservation, warm water can be used. When consumed daily, it can be paired with other foods rich in vitamin C, such as citrus and kiwi, to balance nutrient intake. When storing, it is necessary to pay attention to avoiding light and sealing, and avoid repeated heating to maintain the nutritional value and flavor of passion fruit.