The vitamin that is destroyed on heating is
A. Vitamin E
B. Vitamin C
C. Vitamin A
D. Vitamin B
Answer: Option B
Solution(By Examveda Team)
Vitamin C is a water-soluble and temperature-sensitive vitamin, so is easily degraded during cooking, and elevated temperatures and long cooking times have been found to cause particularly severe losses of vitamin C [12].This Question Belongs to General Knowledge >> Biology
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