Which vitamin gets destroyed on heating?

Correct option is B

The correct answer is (b) B1.
· Vitamin B1, also known as thiamine, is sensitive to heat and gets destroyed during cooking, especially when exposed to prolonged heating or boiling. Thiamine is water-soluble, and heating can cause it to degrade, reducing its nutritional value in cooked foods.
· This is why foods rich in thiamine, such as whole grains, legumes, and some vegetables, should be prepared carefully to preserve this essential nutrient.
· Thiamine deficiency can lead to conditions such as beriberi, affecting the cardiovascular and nervous systems.
Additional Knowledge:
· Vitamin D: Fat-soluble, stable under heat, and is not easily destroyed during cooking.
· Vitamin E: Another fat-soluble vitamin, which is relatively heat-stable and not destroyed easily by heat.
· Vitamin A: Also a fat-soluble vitamin, it is more heat-stable than water-soluble vitamins and does not get easily destroyed during normal cooking processes.