The vitamin that is destroyed on heating is

Vitamin E
Vitamin C
Vitamin A
Vitamin B

The correct answer is Vitamin C.

Vitamin C is a water-soluble vitamin that is essential for human health. It is involved in many important bodily functions, including the production of collagen, the absorption of iron, and the maintenance of a healthy immune system. Vitamin C is also a powerful antioxidant, which means that it can protect cells from damage caused by free radicals.

Vitamin C is found in a variety of fruits and vegetables, including citrus fruits, berries, tomatoes, and broccoli. It is also available as a dietary supplement.

Vitamin C is a heat-sensitive vitamin, which means that it can be destroyed by cooking. However, it is important to note that the amount of vitamin C that is lost during cooking varies depending on the cooking method. For example, boiling and frying can destroy up to 50% of the vitamin C content of food, while steaming and microwaving can destroy up to 20%.

To minimize the loss of vitamin C during cooking, it is important to cook food quickly and at a low temperature. It is also important to avoid overcooking food, as this can also destroy vitamin C.

In addition to cooking, vitamin C can also be destroyed by exposure to light and air. Therefore, it is important to store vitamin C-rich foods in a cool, dark place.

Vitamin C is an essential nutrient that plays a role in many important bodily functions. It is important to consume enough vitamin C through a healthy diet or dietary supplements. However, it is important to note that vitamin C is a heat-sensitive vitamin and can be destroyed by cooking. Therefore, it is important to cook food quickly and at a low temperature to minimize the loss of vitamin C.

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