Question

Which vitamin is most susceptible to loss during the boiling of vegetables?

• A. Vitamin A
• B. Vitamin D
• C. Vitamin C
• D. Vitamin K

Hint:

To retain Vitamin C in vegetables, prefer steaming or microwaving instead of boiling, and avoid overcooking.

Answer 1

The Correct Option is C

Concept: Vitamins are classified based on their solubility into fat-soluble (A, D, E, K) and water-soluble (B-complex and C). Water-soluble vitamins are more prone to loss during cooking processes, especially boiling, due to their ability to dissolve in water and their sensitivity to heat. Vitamin C (ascorbic acid) is particularly unstable and easily destroyed by:

• Heat
• Oxygen exposure
• Leaching into cooking water

Step 1: Identify the nature of vitamins in the options.

• Vitamin A – fat-soluble, relatively stable
• Vitamin D – fat-soluble, heat stable
• Vitamin C – water-soluble, heat sensitive
• Vitamin K – fat-soluble, stable

Step 2: Understand the effect of boiling.
During boiling:

• Water-soluble vitamins dissolve into the cooking water
• Heat further degrades sensitive vitamins

Step 3: Select the most susceptible vitamin.
Vitamin C is the most susceptible to loss because it is both water-soluble and highly heat-sensitive.