Which of the following nutrients are most vulnerable to losses during food preparation?

Question

Quizplus · Accepted Answer

Water-soluble vitamins, such as vitamin C and B vitamins, are the most vulnerable to losses during food preparation. They can be easily destroyed by heat, light, and exposure to air. Boiling, blanching, and microwaving are some of the cooking methods that can cause significant loss of water-soluble vitamins. It is recommended to cook vegetables for a short period of time with little water to minimize nutrient losses.

Which of the Following Nutrients Are Most Vulnerable to Losses