Multiple choice

While cooking food, the maximum compounds lost are

  1. Vitamins

  2. Carbohydrates

  3. Proteins

  4. Fats
Reveal answer Fill a bubble to check yourself
A Correct answer
Explanation

Vitamins (Option A) are the most heat-sensitive nutrients and are lost in maximum quantities during cooking. Water-soluble vitamins like Vitamin C and B-complex are particularly vulnerable to heat and leaching into cooking water. Carbohydrates, proteins, and fats are relatively more stable.

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