Boiling vegetables and vitamins

Question
Hello

I regulary eat self made soups with a lot of vegetables.

3 months ago, I read an article that claimed that boiling vegetables releases more vitamins

other articles claim that boiling vegetables just destroy vitamins and nutrients, especially Vitamin C

Should I continue or stop boiling my vegetables?

And also, I freeze a lot of red berries for the winter, do you know at what rate the vitamin C decreases in time?

Any help is gratefully accepted.


Floris

Answer
Vitamins are very heat sensitive so when you boil vegetables many times you destroy them due to the high heat of boiling.  The best way to cook vegetables is to steam them with just a very small amount of water to keep the nutritional content.  I am not sure about the fruits and vitamin C but here are some links that may help:
http://ohioline.osu.edu/hyg-fact/5000/5349.html
http://www.extension.iastate.edu/Publications/PM1045.pdf
Kim Tessmer, RD LD
www.Nutrifocus.net

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