Vitamin C is particularly sensitive to heat, light, and oxygen, which can lead to its degradation in foods. Cooking methods such as boiling or prolonged exposure to heat can significantly reduce its levels in fruits and vegetables. Additionally, exposure to air can also diminish vitamin C content. While other vitamins can be affected by cooking and storage conditions, vitamin C is the most prone to destruction.
Freezing does not destroy vitamin K. However, exposure to high heat can degrade vitamin K levels in food. It is generally recommended to store foods high in vitamin K in cool and dark places to preserve their nutritional content.
P. C. Leong has written: 'Vitamin A content of Malayan foods' -- subject(s): Food, Vitamin A., Vitamin content
yes
No foods go into vitamin a, vitamin a is in foods
Lemons are a classical stimulant because of their high vitamin C content.
Georgian Adams has written: 'Experiment station research on the vitamin content and the preservation of foods' -- subject(s): Food, Home economics extension work, Vitamin content, Preservation
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.
Riboflavin
Absorption of dietary iron is increased by eating iron-rich foods with vitamin C foods (citrus fruits) and lactic acid (sauerkraut and yogurt). Cooking food in cast-iron pots can also add to their iron content.
What are vitamin precursors
Most foods contain little or no vitamin D.
it contains vitamin C