What gets destroyed by cutting and washing fruits and vegetables?

The correct answer is Vitamin.

Key Points

• Cutting and washing fruits and vegetables can lead to the loss of vitamins, especially water-soluble ones like vitamin C and B vitamins.
• Vitamins are sensitive to light, heat, and oxygen, and washing or cutting can expose them to these elements, causing degradation.
• Fruits and vegetables lose nutrients mainly through washing, cutting, and exposure to air, which accelerates oxidation.
• Cooking and prolonged storage can also contribute to the breakdown of vitamins, with vitamin C being particularly vulnerable.
• To preserve vitamins, it is recommended to wash and cut fruits and vegetables just before consumption or cooking.

Additional Information

• Water-Soluble Vitamins:
  • Vitamin C and B vitamins are water-soluble and prone to degradation when exposed to heat, light, and oxygen.
  • These vitamins are found in many fruits and vegetables and are essential for various body functions like immunity and energy metabolism.
• Oxidation Process:
  • Oxidation occurs when oxygen reacts with certain nutrients in fruits and vegetables, leading to the breakdown of vitamins.
  • It can be minimized by reducing exposure to air, heat, and light, such as using airtight containers or refrigeration.
• Cooking Effects on Vitamins:
  • Heat-sensitive vitamins, like vitamin C, can be destroyed during cooking, especially if boiled for long periods.
  • Steaming or microwaving is a better method to retain more vitamins in fruits and vegetables.