Which vitamin is most susceptible to loss during cooking?

Vitamin C is known for its susceptibility to loss through cooking due to its water-soluble nature and sensitivity to heat, light, and oxygen. When vegetables and fruits that are high in Vitamin C, such as broccoli, strawberries, and peppers, are subjected to high temperatures or prolonged cooking times, a significant portion of the Vitamin C content can degrade or leach into cooking water.

In contrast, vitamins such as A, D, and E are fat-soluble. While they can also be affected by cooking, they are generally more stable under heat than water-soluble vitamins. Fat-soluble vitamins are less prone to degradation in the same manner as Vitamin C because they are stored in fat tissues and do not dissolve in cooking water. Therefore, when considering vitamin stability during cooking, Vitamin C stands out as the most vulnerable to loss, making it essential to use cooking methods that preserve its content, such as steaming or microwaving rather than boiling.