Which vitamins are easily destroyed by air, light, and cooking?

Which vitamins are easily destroyed by air, light, and cooking?

• A. B and C
• B. A and D
• C. D and E
• D. K and A

Answer: (A)

Vitamins that dissolve in water are most vulnerable to loss from air, light, and cooking. Vitamin C and the B vitamins fall into this category, so they’re easily destroyed when foods are exposed to air, heated, or boiled in water. Cooking can cause these water-soluble vitamins to leach into the cooking liquid and to degrade from heat and oxidation. In contrast, the fat-soluble vitamins (A, D, E, and K) are more stable during typical cooking and don’t wash away as readily, which is why the pair B and C is the best fit for “easily destroyed by air, light, and cooking.” To preserve them, use shorter cooking times, minimal water, or steaming, and store foods away from light.

Vitamins that dissolve in water are most vulnerable to loss from air, light, and cooking. Vitamin C and the B vitamins fall into this category, so they’re easily destroyed when foods are exposed to air, heated, or boiled in water. Cooking can cause these water-soluble vitamins to leach into the cooking liquid and to degrade from heat and oxidation. In contrast, the fat-soluble vitamins (A, D, E, and K) are more stable during typical cooking and don’t wash away as readily, which is why the pair B and C is the best fit for “easily destroyed by air, light, and cooking.” To preserve them, use shorter cooking times, minimal water, or steaming, and store foods away from light.