QUESTION: Which vitamin easily destroyed during cooking?
ANS:
- Vitamin C is highly sensitive to heat and can be easily destroyed when exposed to high temperatures during cooking.
- It is water-soluble and can leach out into cooking water
- It may degrade with prolonged heat exposure
| Vitamin |
Sensitivity to Cooking |
Food Sources |
Function |
| Vitamin C
|
Highly sensitive
to heat and
prolonged cooking |
· oranges
· lemons
· strawberries
· kiwi
· bell peppers broccoli |
· Acts as an antioxidant
· supports immune function
· aids in collagen synthesis
· enhances iron absorption
· helps maintain healthy skin |
|
|
|
|
| Vitamin B1
(Thiamin) |
Sensitive to heat
and alkaline
conditions |
· Whole grains
· legumes
· nuts and seeds |
· Aids in energy metabolism,
· supports proper nervous system function
· helps maintain healthy skin
· hair
· nails |
|
|
|
|
| Vitamin B9
(Folate) |
Sensitive to heat |
· Leafy greens spinach
· kale
· asparagus
· broccoli
· beans
· fortified grains and cereals |
· Plays a key role in cell growth and division,
· supports DNA synthesis, |
|
|
|
|
|
|
| Vitamin B5
(Pantothenic
Acid) |
Partially sensitive
to high heat and
prolonged cooking |
· Meat
· chicken
· beef
· eggs,
· mushrooms
· avocados
|
· Involved in energy metabolism
· supports hormone production
· helps with proper nerve function
· aids in the synthesis of cholesterol |
