Which method reduces Vitamin B and C?

• A. Boiling
• B. Jamming
• C. Roasting
• D. Deep fat frying

Answer: (B)

Vitamin B and C are water-soluble and sensitive to heat. In jam making, fruit is cooked with sugar for a long time until the mixture thickens. That extended heating, in a sugary, acidic environment, leads to substantial breakdown of these vitamins, so the vitamin content drops more than in quicker or dry-heat methods. Boiling also reduces these vitamins because they can leach into cooking water, which is often discarded, but the typical jam process involves even longer exposure to heat, making the losses greater. Dry-heat methods like roasting or deep-fat frying use little or no water, so they tend to preserve more of these water-soluble vitamins despite the heat. Overall, the prolonged, wet-heat process of jamming drives the greatest reduction of vitamins B and C among the options.