Anyone who eats a sweet potato microwaved to an internal temperature of 200°F does not consume the same amount of vitamin A as a person eating a raw sweet potato. However, any other method of heating a sweet potato to the same temperature, such as boiling or baking, does not cause a decrease in consumption of vitamin A. Therefore, it is the microwave, not simply heat, that destroys vitamin A in a sweet potato.
Which of the following, if true, most seriously weakens the argument?
A)Sweet potatoes taste relatively similar whether they are baked or microwaved.
B)People do not eat the vitamin A-rich skin of a microwaved sweet potato due to its odd texture after heating, but do eat the skin after baking or boiling the potato.
C)It takes much more time to boil or bake a sweet potato than to microwave it.
D)People are more likely to microwave a sweet potato rather than boil or bake them because of the decreased time required, prompting more people to eat them even if they are lower in vitamin A.
E)Vitamin A decreases in all foods the longer it cooks by any method.

Question

Quizplus · Accepted Answer

If people do not consume the vitamin rich potato skin after microwaving it, this seriously weakens the argument that the microwave destroys vitamin A. This answer explains that it is not the cooking method at all, but the fact that people do not eat the healthy part of a microwaved sweet potato, causing a decrease in nutrient consumption.

Anyone Who Eats a Sweet Potato Microwaved to an Internal