Multiple choice

Vitamins are easily damaged during cooking. Which method would not help the loss of nutrients?

  1. Storing foods away from light and heat.

  2. Cutting, grating or squeezing fruits and vegetables.

  3. Using only a small amount of water to cook them in.

  4. Boiling vegetables for a long time until soft.
Reveal answer Fill a bubble to check yourself
D Correct answer
Explanation

Boiling vegetables for a long duration in a large amount of water causes water-soluble vitamins (such as Vitamin C and B-group vitamins) to leach out and be destroyed by heat. To preserve nutrients, cooking methods should use minimal water and shorter cooking times, such as steaming or microwaving.

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