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 |