Which method leads to the loss of fat soluble vitamins and destruction of water soluble vitamins by heat?

• A. Roasting
• B. AFP/sterilisation
• C. Freezing
• D. Jamming

Answer: (A)

When foods are heated, vitamins can be lost or damaged, and the extent depends on the cooking method. Dry heat methods like roasting expose food to high temperatures with little moisture, which promotes oxidation of fats and thermal degradation of vitamins. Fat-soluble vitamins (A, D, E, K) are carried in fats and are easily oxidized during heating, while water-soluble vitamins (C and B groups) are sensitive to heat and break down with prolonged cooking. The combination of high heat and oxidative exposure in roasting leads to losses of fat-soluble vitamins and destruction of water-soluble vitamins. Freezing avoids heat and thus preserves vitamins, and other methods that use moisture or shorter heating times generally cause less extensive vitamin loss.