They can be destroyed by heat, light, or anything that can come close to them.
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vitamin d
vitamin C
boiling
a
vitamin c
Vitamin C from any source can get destroyed in the process of cooking.
vitamin A
Riboflavin
Using bactericides and when it is possible by heating.
Vitamin C or ascorbic acid is destroyed when we cook vegetables.
Vitamin C, a water soluble vitamin, is easily destroyed under heat.
Riboflavin
Yes, by food processing for example.
The age of a vegetable does not affect the vitamin C content. However, vitamin C can be destroyed by heat.
No; heating of gold at a temperature greater than 1064,18 0C lead to liquid gold.
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Fish are not normally a source of vitamin C, since it is destroyed by cooking, but if you eat raw fish, they do contain vitamin C, and that was the source which sustained the Inuit.