Losses of which of the following vitamins are least likely during the canning process?

Question

Quizplus · Accepted Answer

Vitamin A is the least likely to be lost during the canning process because it is an oil-soluble vitamin and is less prone to oxidation or leaching into the canning liquid. On the other hand, B vitamins (such as riboflavin and thiamin) and vitamin C are more susceptible to heat and oxygen during processing, which can lead to significant losses.

Losses of Which of the Following Vitamins Are Least Likely