They can be destroyed by heat, light, or anything that can come close to them.
Vitamins destroyed by cooking are B1, B5, B6, B9 and vitamin C.
Pasta is normally made from wheat, which does contain B vitamins. It is also true that depending upon how the wheat is processed, vitamins can be destroyed by heat, and can also be added again as supplements to make up for what was destroyed by heat. So it varies.
No, it does not. Some forms of cooking can remove vitamins and minerals from food but they are not destroyed. Matter can not be created or destroyed, it will always exist in some form.
Vitamins are either soluble in water or fat. The water-soluble vitamins are the B vitamins and vitamin C. They are usually found in carbohydrate-containing foods, are easily absorbed, and are also easily destroyed by heat and cooking. Fat soluble vitamins are the vitamins A, D, E, and K. These are typically found in fat-containing foods. Fat-soluble vitamins absorption varies from 40-90%. These vitamins are not as easily destroyed and are stored in the body very readily. We should be careful while washing food containing water soluble vitamins as they tend to dissolve in water and wash away. The water sould be used as a stock or gravy.
Pyrogens that are destroyed by heat.
No, many vitamins are not affected by the cooking process. However, certain types of cooking, particularly boiling, are known to leech vitamins out of vegetables.
Please define "heat soluble", and maybe I can help you.
Vitamins and minerals differ in basic ways. Vitamins are organic and can be broken down by heat, air, or acid.
When you heat vegetable they lose most of their "vitamin value".