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Which vitamins are destroyed by boiling?

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Nutrient content is often altered during cooking water-soluble vitamins: vitamin C and the B vitamins — thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), folic acid (B9), and cobalamin (B12) fat-soluble vitamins: vitamins A, D, E, and K.


Which vitamin is most easily destroyed by boiling?

Vitamin C is an important nutrient which is easily destroyed by cooking.

Which vitamin is completely destroyed by cooking?

The vitamin that gets destroyed by heat during cooking is vitamin-C.

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