Question

Match the example of a cooking method, with the best explanation of what is happening to the vitamins in the food.

Group of answer choices

A roasted bell pepper has a lower content of C vitamin than a raw bell pepper

Vitamin A from a bell pepper roasted with olive oil is better absorbed than the vitamin A in a raw bell pepper eaten on its own

Chicken cooked in the microwave is a better source of vitamin B6 than boiled chicken.

Compared with boiled chicken, chicken cooked in the microwave is a better source of many vitamins except one.

  Raw spinach is a better source of vitamin C than spinach cooked in the microwave

Cooked spinach is a better source of vitamin A than raw spinach

      [ Choices ]  

- Fat soluble vitamins need fat for absorption  

- Vitamin B12 is transformed into an inactive form by microwaves        

- Water soluble vitamins can be lost during cooking.        

- Cooking releases some vitamins           

- Heat sensitive vitamins are destroyed by heat      

Match it with the corresponding cooking methods with the best explanation of what is happening to the vitamins.

Answer 1

# A roasted bell pepper has a lower content of C vitamin than a raw bell pepper - Heat sensitive vitamins are destroyed by heat

(Raw bell peppers provide more vitamin C because vitamin C breaks down with heat. But other antioxidants like carotenoids and ferulic acid go up when bell peppers are cooked.)

# Vitamin A from a bell pepper roasted with olive oil is better absorbed than the vitamin A in a raw bell pepper eaten on its own - Fat soluble vitamins need fat for absorption.

(Due to their high concentration of vitamins A and C, roasted red peppers are a rich source of antioxidants. More over vitamin A is fat soluble vitamin which gets soluble in the oil and can be absorbed easily.)

# Chicken cooked in the microwave is a better source of vitamin B6 than boiled chicken -  Heat sensitive vitamins are destroyed by heat , Water soluble vitamins can be lost during cooking.  

(Lengthy cooking times for stewing and simmering of chicken can lead to a loss of B vitamins, nutrients that are typically high in meat and poultry. Up to 60% of thiamine, niacin and other B vitamins may be lost from the meat as its juices run off.)

# Compared with boiled chicken, chicken cooked in the microwave is a better source of many vitamins except one - Vitamin B12 is transformed into an inactive form by microwaves

(Biologically inactive B12 degradation products are formed in foods by microwave heating. Studies had reported that there is a 27-33% loss of B12 during cooking of foods.)

# Raw spinach is a better source of vitamin C than spinach cooked in the microwave - Heat sensitive vitamins are destroyed by heat , Water soluble vitamins can be lost during cooking.  

(Folate, vitamin C, niacin, riboflavin, and potassium are more available in raw spinach when it is eaten raw, cooking increases the vitamins A and E, protein, fiber, zinc, thiamin, calcium, and iron as well, important carotenoids, such as beta-carotene, lutein, and zeaxanthin. The percentage loss of vitamin C in steamed spinach, microwaved spinach, and boiled spinach was 11.1, 25.5, and 50.5 per cent, respectively, compared to the vitamin C content of raw spinach.)

# Cooked spinach is a better source of vitamin A than raw spinach -  Cooking releases some vitamins  

(Folate, vitamin C, niacin, riboflavin, and potassium are more available in raw spinach. where as cooking spinach increases the vitamins A and E, protein, fiber, zinc, thiamin, calcium, iron and carotenoids, such as beta-carotene, lutein, and zeaxanthin, and these also become more absorbable.)