<em><u>Most vitamins are sensitive to water and heat. Water soluble vitamins such as vitamin B complex and vitamin c, leach into cooking water, these vitamins are destroyed by heat. </u></em>
Fat soluble vitamins A, D and E leach into cooking oils.
Vitamin C also ascorbic acid is found in vegetables, fruits tomatoes and green peppers among others. It is easily destroyed by excessive heat and water as well as exposure to air.
Heat processing is one of the most important man-made methods for increasing storage time and food availability. However, after processing, there may be a reduction in the originally present nutrient content.
Some B vitamins and vitamin C are more susceptible to food loss because they are very sensitive to heat and leaching.
Thiamine and folic acid are the most sensitive vitamins in B complex. Thus, vitamin C, thiamine and folic acid are often used as indicators of the severity of food processing, assuming that if these nutrients are well retained in food, the percentage retention of all other nutrients is as high or higher. Knowing the main factors that cause the loss of vitamins, it is possible to optimize the processes of food preparation and thus ensure a higher nutritional quality.
they're large molecules necessary for life that are built from smaller organic molecules. macromolecules are made up of single units - monomers that are joined by covalent bonds to form larger polymers.
