The vitamins which are lost most readily during cooking are

Correct option is B

✅ (b) Vitamin C and Thiamin:
· Vitamin C (ascorbic acid) and Thiamin (Vitamin B1) are water-soluble vitamins highly sensitive to heat, light, and oxygen.
· During cooking, especially boiling and prolonged heating, these vitamins degrade or leach into cooking water.
· Vitamin C is the most heat-labile vitamin and is easily destroyed during cooking.
· Thiamin is also sensitive to heat and can be lost during food processing and cooking.
· Vitamins like Vitamin E and D are fat-soluble and generally more stable under heat.
❌ (a) Vitamin E and Niacin: More stable during cooking. ❌ (c) Vitamin D and Vitamin E: Fat-soluble and less prone to loss. ❌ (d) Riboflavin and Vitamin C: Riboflavin is somewhat stable compared to Thiamin.