Often asked: Which Of The Following Conditions Will Not Destroy The Vitamin Content Of Foods?

What vitamin is easily destroyed by food processing?

Vitamin C is sensitive to light, heat, and air and can be destroyed during food preparation, cooking, or storage.

What factors can damage or reduce vitamins in food quizlet?

Heat, light, exposure to the air, cooking in water, and alkalinity all are factors that can destroy vitamins.

Which of the following conditions are associated with vitamin D deficiency?

What are the health effects of vitamin D deficiency?

  • Heart disease and high blood pressure.
  • Diabetes.
  • Infections and immune system disorders.
  • Falls in older people.
  • Some types of cancer, such as colon, prostate and breast cancers.
  • Multiple sclerosis.

What foods destroy vitamin C?

The vitamin C content of food may be reduced by prolonged storage and by cooking because ascorbic acid is water soluble and is destroyed by heat [6,8]. Steaming or microwaving may lessen cooking losses. Fortunately, many of the best food sources of vitamin C, such as fruits and vegetables, are usually consumed raw.

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What are the reasons for processing food?

Almost all food is processed in some way before it is eaten. Processing makes food more edible, palatable and safe, and preserves it so it can be eaten beyond the harvest season. Food processing is also a tool that offers greater variety in foods and therefore increases the consumer’s choice.

Does hot water destroy vitamin C in lemon?

A-Ewan Cameron, medical director of the Linus Pauling Institute of Science and Medicine, answering the question about lemon juice and hot water, advises that Vitamin C in solution degenerates over time. This degeneration is faster in hotter solutions, but the Vitamin C is not instantly destroyed.

What factors can damage vitamins in food?

With the exception of vitamin K and the B vitamin niacin, which are very stable in food, many vitamins are sensitive and are easily destroyed when exposed to heat, air, water, or fats (cooking oils).

Which cooking methods are best for preserving vitamin content?

Steaming. Steaming is one of the best cooking methods for preserving nutrients, including water-soluble vitamins, which are sensitive to heat and water ( 4, 5, 6, 17 ). Researchers have found that steaming broccoli, spinach, and lettuce reduces their vitamin C content by only 9–15% (5).

Why can’t this food be called a good source of fiber?

Why can’t this food be called a “good source” of fiber? It cannot be called a good source of fiber if it has more than 13 grams of fat, 4 grams of saturated fat, 60 milligrams of cholesterol, or 480 milligrams of sodium per serving.

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Which fruit is rich in vitamin D?

For this reason, some countries fortify orange juice with vitamin D and other nutrients, such as calcium ( 39 ). One cup (237 ml) of fortified orange juice with breakfast can start your day off with up to 100 IU of vitamin D, or 12% of the DV ( 40 ).

Is caused by deficiency of vitamin D answer?

The first one that is caused by deficiency of vitamin D rickets is caused by deficiency of vitamin D.

What form of vitamin C is best absorbed?

Time-release vitamin C is often the preferred choice since vitamin C has better bioavailability when taken in smaller doses throughout the day. A time-release formula aims to solve this problem without taking multiple tablets, by releasing the vitamin C slowly throughout the day.

Is it OK to take vitamin C everyday?

For adults, the recommended daily amount for vitamin C is 65 to 90 milligrams (mg) a day, and the upper limit is 2,000 mg a day. Although too much dietary vitamin C is unlikely to be harmful, megadoses of vitamin C supplements might cause: Diarrhea.

Is 1000mg vitamin C too much?

You should be able to get all the vitamin C you need by eating a varied and balanced diet. If you take vitamin C supplements, do not take too much as this could be harmful. Taking less than 1,000mg of vitamin C supplements a day is unlikely to cause any harm.