When Counseling a Client About Food Preparation, Which of the Following

When counseling a client about food preparation, which of the following food-preparation practices would the nurse identify as least likely to destroy the vitamin C content of food?

A) Adding baking soda to peas to maintain their bright green color
B) Boiling water for 1 minute before adding vegetables
C) Cooking a citrus fruit compote
D) Storing orange juice in a plastic container