Question

The cooking of food at high temperature destroys a major portion of:
a) carbohydrate
b) vitamin B
c) vitamin C
d) fats​

Answer 1

vitamin C

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Answer 2

The cooking of food at a high temperature destroys a major portion of Vitamin C. (Option C)

• Vitamin C is sensitive to high temperatures and soluble in water. On cooking food at high temperatures or cooking for longer durations, it is often lost.
• Vitamin B complex is also water-soluble and gets destroyed but other Vitamin B, like Niacin can endure higher temperatures.
• Fats and Carbohydrates are not destroyed by cooking at high temperatures.