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.
More useful articles on a similar topic 👇
Is vitamin C destroyed by heat?Can vitamin C survive boiling?