Question

Which vitamin is most susceptible to destruction during cooking?

• A. Vitamin A
• B. Vitamin D
• C. Vitamin C
• D. Vitamin K

Hint:

To preserve vitamin C in foods, opt for steaming or microwaving instead of boiling, and minimize cooking time.

Answer 1

The Correct Option is C

Key Concept: A vitamin's solubility type strongly predicts how well it survives cooking.

Why it's correct: Vitamin C is water-soluble and highly sensitive to heat, light, and oxygen, so a large portion is lost during boiling or prolonged cooking.

Why others fail: Vitamins A, D, and K are fat-soluble, which makes them significantly more heat-stable and less prone to cooking losses than water-soluble Vitamin C.