BIOLOGY
VITAMINS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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They are older than two days
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They are 24 hours old
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They are Fresh
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None of the above
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Detailed explanation-1: -The top food sources The best approach to ensure you get a variety of vitamins and minerals, and in the proper amounts, is to adopt a broad healthy diet. This involves an emphasis on fruits and vegetables, whole grains, beans and legumes, low-fat protein, and dairy products.
Detailed explanation-2: -Depending on the degree of processing, many nutrients can be destroyed or removed. Peeling outer layers of fruits, vegetables, and whole grains may remove plant nutrients (phytochemicals) and fiber. Heating or drying foods can destroy certain vitamins and minerals.
Detailed explanation-3: -Most vitamins are sensitive to heat and water. 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.
Detailed explanation-4: -Nutrient content is often altered during cooking The following nutrients are often reduced during cooking: water-soluble vitamins: vitamin C and the B vitamins-thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), and cobalamin (B12)