Which method retains vitamin B while fat soluble vitamins diffuse out and vitamin C is destroyed by heat?

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Multiple Choice

Which method retains vitamin B while fat soluble vitamins diffuse out and vitamin C is destroyed by heat?

Explanation:
Vitamins differ in solubility and heat sensitivity, so the way you cook can change which vitamins stay in the food. Fat-soluble vitamins (A, D, E, K) dissolve in fat, so when food is cooked in oil, they tend to move into the oil rather than staying in the food. Water-soluble vitamins (the B vitamins and vitamin C) don’t dissolve in fat and are more prone to loss through leaching into cooking liquid or being degraded by heat. Vitamin C is especially heat-sensitive and breaks down with high heat. Deep fat frying uses hot oil, so fat-soluble vitamins readily diffuse into the oil, while the water-soluble B vitamins largely stay in the food, and the high heat quickly destroys vitamin C. That combination matches the description: B is retained, fat-soluble vitamins diffuse out, and vitamin C is destroyed by heat.

Vitamins differ in solubility and heat sensitivity, so the way you cook can change which vitamins stay in the food. Fat-soluble vitamins (A, D, E, K) dissolve in fat, so when food is cooked in oil, they tend to move into the oil rather than staying in the food. Water-soluble vitamins (the B vitamins and vitamin C) don’t dissolve in fat and are more prone to loss through leaching into cooking liquid or being degraded by heat. Vitamin C is especially heat-sensitive and breaks down with high heat.

Deep fat frying uses hot oil, so fat-soluble vitamins readily diffuse into the oil, while the water-soluble B vitamins largely stay in the food, and the high heat quickly destroys vitamin C. That combination matches the description: B is retained, fat-soluble vitamins diffuse out, and vitamin C is destroyed by heat.

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