Folate deteriorates during cooking; vitamin B12 and riboflavin are destroyed by ultraviolet light; thiamin is easily damaged in an alkaline pH, and vitamin C oxidizes when exposed to air and heat.

Question

Quizplus · Accepted Answer

Folate is sensitive to heat and can deteriorate during cooking. Vitamin B12 and riboflavin are indeed sensitive to ultraviolet light, which can lead to their destruction. Thiamin is known to be unstable in alkaline conditions and can be easily damaged. Vitamin C is highly susceptible to oxidation when exposed to air and heat, leading to its degradation.

Folate Deteriorates During Cooking; Vitamin B12 and Riboflavin Are Destroyed