Question

During processing and cooking which part of blood destroyed

Answer 1

The vitamins are most easily destroyed during the processing and cooking of foods. 

>Mainly Vitamin C, Vitamin B1, Vitamin B5, Vitamin B6 and Vitamin B9 are the most destructible nutrients on heating or processing the fruits, vegetables and other food ingredients. 

>The molecules of these water-soluble vitamins are easily decomposed on cooking with water and on exposure to alkalinity, heat and even air, thus losing the nutritional qualities. 

Answer 2

The vitamins are most easily destroyed during the processing and cooking of foods. 

* Mainly Vitamin C, Vitamin B1, Vitamin B5, Vitamin B6 and Vitamin B9 are the most destructible nutrients on heating or processing the fruits, vegetables and other food ingredients. 

* The molecules of these water-soluble vitamins are easily decomposed on cooking with water and on exposure to alkalinity, heat and even air, thus losing the nutritional qualitie .