Lesson eLearning

Which nutrient is least likely to be destroyed when vegetables are cooked?

medium MCQ 2 marks Class 3 · EVS · What is Cooking
  1. Vitamin C
  2. Vitamin B12
  3. Vitamin A
  4. Calcium
Answer
Calcium

The correct answer is Calcium — Answer: Calcium.

Step-by-step solution

  1. Recall that nutrients can be sensitive to heat, water, and oxygen.
  2. Know that vitamin C and many B‑vitamins are heat‑labile.
  3. Understand that calcium is a mineral, not a vitamin, and is not affected by heat.
  4. Choose the option that represents a mineral, i.e., Calcium.
  5. Answer: Calcium.
Common mistake: Thinking vitamin B12 is stable during cooking

Concept tested: Nutrient stability during cooking

Published · How this solution was prepared and checked

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