Question

Discuss the action of heat on fat ,vitamins and minerals

Answer 1

Answer:

Because vitamin C is water-soluble and sensitive to heat, it can leach out of vegetables when they're immersed in hot water. B vitamins are similarly heat sensitive. Up to 60% of thiamin, niacin and other B vitamins may be lost when meat is simmered and its juices run off.

this is from my notes