During processing and cooking which part of blood destroyed
Answers
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.
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 .