Which Vitamin gets destroyed on heating?

A. Vitamin B
B. Vitamin E
C. Vitamin K
D. Vitamin C
E. None of above

Check Answer

The correct answer is D) Vitamin C.

Vitamin C (Ascorbic acid) is one that is easily destroyed by heating. Vitamin C is a water-soluble vitamin that is sensitive to heat, light, and oxygen. When exposed to high temperatures, Vitamin C can break down and be lost from foods, this process can occur more rapidly in acidic foods, such as citrus fruits.

During cooking, baking, or canning, vitamin C can be lost, which can lead to lower levels in the finished product. Steaming and microwaving are considered to be the best methods to cook food while preserving vitamin C. Even when storing the food in the refrigerator, Vitamin C can be lost over time.

Vitamin C is a powerful antioxidant that helps the body to produce collagen, a protein that is important for the health of the skin, blood vessels, and bones. It also plays an important role in helping the body to absorb iron, supports the immune system, and helps to prevent cell damage.

Vitamins B, E and K are relatively more stable vitamins and do not get destroyed easily on heating, but their bioavailability can be affected. Vitamin B for example can be lost during food processing and the Vitamin E in certain forms might get destroyed if exposed to high temperatures or exposed to light and oxygen. Vitamin K is less affected by heat but is sensitive to oxygen and light.
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