Canned foods are susceptible to which of the following nutrient losses?

Question

Quizplus · Accepted Answer

Thiamin is the only nutrient listed that is known to be susceptible to significant losses due to heat during the canning process. Iron, calcium, and potassium are more stable and do not experience substantial losses. Canned foods tend to lose some of their thiamin content during processing, while their levels of iron, calcium, and potassium remain relatively stable.

Canned Foods Are Susceptible to Which of the Following Nutrient