OESOPHAGUS STOMACH
ESOPHAGUS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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vitamin A
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the B group
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vitamin C
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vitamin D
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Detailed explanation-1: -Fat-soluble vitamins D, E and K are mostly unaffected by cooking. Boiling results in the greatest loss of nutrients, while other cooking methods more effectively preserve the nutrient content of food.
Detailed explanation-2: -Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling. Cooked vegetables were occasionally higher contents of fat-soluble vitamins, including -tocopherol and -carotene, than that of their fresh counterparts, but it depends on the type of vegetables.
Detailed explanation-3: -Vitamin D, A and K are not destroyed on heating. Therefore, the correct answer is option B.
Detailed explanation-4: -Detailed Solution. The Correct Answer is Option 1 i.e Vitamin C. Water-soluble vitamins are very much sensitive and are destroyed due to cooking. Water-soluble vitamins such as vitamin B complex and vitamin C, leach into the cooking water, these vitamins are destroyed by heat.