The vitamin most readily destroyed by heat is (a)Riboflavin (b)Ascorbic acid (c)Tocopherol (d)Thiamine
Option B) 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 fruits, 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.
