Question

The vitamin that get easily destroyed by heating during cooking is ​

Answer 1

Answer:

Vitamin C

Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].

Explanation:

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Answer 2

Answer:

Vitamin C

Explanation:

This vitamin has a chemical structure so delicate that it gets easily broken by external heat supply. That's why you are told to eat raw broccoli and brussels sprouts raw.

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