Question

Which vitamin is most susceptible to destruction during cooking?

• A. Vitamin A
• B. Vitamin D
• C. Vitamin C
• D. Vitamin K

Hint:

To preserve vitamin C in foods, opt for steaming or microwaving instead of boiling, and minimize cooking time.

Answer 1

The Correct Option is C

Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is highly sensitive to heat, light, and oxygen. During cooking, especially boiling, a significant amount of vitamin C can be lost due to its instability. In contrast, vitamins A, D, and K are fat-soluble and more stable during cooking processes.