Vegetables are likely to be highest in vitamin C if they are
a. boiled.
b. canned.
c. stir-fried.
d. oven roasted.
C
Vegetables are likely to be highest in vitamin C if they are stir-fried. Heat destroys vitamin C, so cooking for the minimum amount of time preserves vitamin C. Vitamin C is water-soluble, so cooking methods that use water cause loss of vitamin C into the cooking liquid. Stir-frying cooks vegetables quickly without adding water. Boiling and canning both cause loss of vitamin C be-cause of use of water. Oven roasting is a slow cooking method so more vitamin C is lost.
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