BIOMOLECULES AND ENZYMES

Detailed explanation-1: -During processing, cooking, and storage, it is inevitable to expose the produce to many elements. Heat, oxygen, and light particularly accelerate the loss of nutrients. Many vitamins are sensitive to these elements. This is why cooking fruits and vegetables lose nutrients during cooking.

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. Broccoli, spinach, and lettuce may lose up to 50% or more of their vitamin C when boiled ( 4, 5).

Detailed explanation-3: -Vitamin C, also known as ascorbic acid, is a water-soluble vitamin found in fruits and vegetables, including oranges, strawberries, broccoli, tomatoes and green peppers. Vitamin C is easily destroyed by excessive heat and water, as well as exposure to air.