Question:
Which vitamin is most susceptible to destruction during cooking?
Which vitamin is most susceptible to destruction during cooking?
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To preserve vitamin C in foods, opt for steaming or microwaving instead of boiling, and minimize cooking time.
Updated On: Jul 2, 2026
- Vitamin A
- Vitamin D
- Vitamin C
- Vitamin K
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The Correct Option is C
Approach Solution - 1
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin that is highly sensitive to heat, light, and oxygen. During cooking, especially boiling, a significant amount of vitamin C can be lost due to its instability. In contrast, vitamins A, D, and K are fat-soluble and more stable during cooking processes.
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Approach Solution -2
Solubility & Stability Sort: Sort the four vitamins by solubility type, then by heat stability.
Vitamin C is water-soluble AND highly heat/light/oxygen sensitive — the worst combination for surviving cooking, especially boiling.
Vitamins A, D, and K are all fat-soluble, which makes them noticeably more stable and resistant to heat degradation during normal cooking.
Vitamin C is water-soluble AND highly heat/light/oxygen sensitive — the worst combination for surviving cooking, especially boiling.
Vitamins A, D, and K are all fat-soluble, which makes them noticeably more stable and resistant to heat degradation during normal cooking.
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