What nutrients in foods are most vulnerable to losses during food handling and preparation?

Question

Quizplus · Accepted Answer

Water-soluble vitamins, such as vitamin C and B vitamins, are most vulnerable to losses during food handling and preparation. These vitamins are easily destroyed by heat, light, and exposure to air, and can be lost during cooking, peeling, and slicing. To minimize nutrient losses, it is recommended to cook foods using minimal water and to cut them into larger pieces. Steaming, microwaving, and stir-frying are also cooking methods that can help preserve water-soluble vitamins.

What Nutrients in Foods Are Most Vulnerable to Losses During