Q.

The vitamin most readily destroyed by heat is –

A. Riboflavin
B. Ascorbic acid
C. Tocopherol
D. Thiamine
Answer» B. Ascorbic acid
Explanation: Vitamin C (Ascorbic Acid) is the most easily destroyed vitamin. It is destroyed by oxygen, heat (above 70 degrees) and it leaks out into the cooking water because it is a water soluble vitamin. To preserve vitamin C in food, citrus fntits, tomatoes, juices, broccoli, green peppers, cantaloupe and strawberries should be stored in the refrigerator uncut until we need them. Steaming and stir-frying are two methods that help conserve vitamin C content.
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