Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.

Name: Cooking is more likely to destroy fat-soluble vitamins than water-soluble vitamins.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Water-soluble vitamins, such as vitamin C and the B vitamins, are more likely to be destroyed during cooking because they leach out into cooking water and are also more sensitive to heat and light, compared to fat-soluble vitamins (A, D, E, and K) which are more stable during cooking.

Cooking Is More Likely to Destroy Fat-Soluble Vitamins Than Water-Soluble