The vitamin which is very liable and easily destroyed during cooking as well as storage is A. Vitamin A B. Vitamin B C. Vitamin C D. Vitamin K
The Correct Answer and Explanation is:
Correct Answer: C. Vitamin C
Explanation:
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is extremely sensitive to heat, light, and air. Among all vitamins, it is one of the most unstable during cooking and storage. This makes it particularly vulnerable to degradation when food is processed, boiled, or exposed to air for extended periods.
Vitamin C is vital for the growth, development, and repair of body tissues. It plays a crucial role in collagen formation, iron absorption, immune function, wound healing, and the maintenance of cartilage, bones, and teeth. However, despite its importance, it is easily destroyed under common cooking conditions. When fruits or vegetables rich in vitamin C are boiled, much of the vitamin leaches into the water and breaks down due to heat. Even steaming or microwaving can reduce vitamin C content if done for too long.
In addition to heat, vitamin C is also sensitive to oxidation. When food is exposed to air, the oxygen interacts with the vitamin and causes it to break down. This is why freshly cut fruits and vegetables that are left out lose their vitamin C content over time. Storage methods also affect the stability of vitamin C. For example, storing orange juice in clear containers under direct light can lead to significant losses because light can accelerate the breakdown process.
To preserve vitamin C, foods should be cooked quickly using minimal heat and water, such as through steaming or stir-frying. Also, consuming raw fruits and vegetables like oranges, strawberries, bell peppers, and broccoli is one of the best ways to ensure adequate intake of this sensitive nutrient. Since the body cannot produce or store vitamin C, it is important to consume it regularly through diet.
