They can be destroyed by heat, light, or anything that can come close to them.
Vitamin C from any source can get destroyed in the process of cooking.
Riboflavin
Vitamin C, a water soluble vitamin, is easily destroyed under heat.
Vitamin C or ascorbic acid is destroyed when we cook vegetables.
Riboflavin
Yes, by food processing for example.
Vitamin C is a vitamin that is easily destroyed by light and irradiation. It is sensitive to heat and light exposure, meaning that storage and cooking methods can affect its concentration in foods. To preserve the vitamin C content, it is best to store foods rich in vitamin C in cool, dark places and avoid prolonged exposure to light.
The age of a vegetable does not affect the vitamin C content. However, vitamin C can be destroyed by heat.
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.
No, It is not broken down by heat, light, or exposure to air.
no ,shut up
Heating orange juice can destroy Vitamin C.