BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Water-soluble vitamins leach into cooking water, so vegetables lose greater quantities of vitamin C, thiamin, riboflavin, vitamins B-6 and B-12, niacin and folate. Some minerals are lost in water, but they survive better than vitamins.

Detailed explanation-2: -Vegetables are generally a great source of vitamin C, but a large amount of it is lost when they’re cooked in water. In fact, boiling reduces vitamin C content more than any other cooking method.

Detailed explanation-3: -She explained that water-soluble nutrients, like vitamin C, B vitamins or folate, can leach out of veggies when cooked in water. “You know when you’ve boiled carrots or broccoli and the water changes colour?” Charlotte asks. “That’s usually related to the vitamins that have been lost in the water.

Detailed explanation-4: -Water-soluble vitamins, especially most of the B vitamins and vitamin C, leach into cooking water. Vitamins A, D and E are fat-soluble and leach into cooking oils. Vitamin C is the most likely to get lost in cooking, according to Scientific American. It’s susceptible to heat, air and water.