Question

During processing and cooking which part of food is mostly destroyed ?
A. Proteins

B. Vitamins

C. Carbohydrates

D. Fats

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

Correct Answer is Vitamins
Explanation :

Vitamins are essential nutrients required by our body for healthy growth. These can be destroyed while food is processed and cooking.

Some Vitamins like  Thiamine  and Vitamin C   dissolve in water so we lose these vitamins while cooking them.
For example :
Potato's Vitamin B and C is lost when we  wash and boil it to cook.

Loss of Riboflavin will result due to exposure of food to strong light or heat.