Which vitamin gets destroyed by heating?

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Question

(C) Vitamin $C$ (ascorbic acid) is highly sensitive to heat and oxidation. When food containing Vitamin $C$ is cooked or heated,the vitamin structure

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Vitamin $C$

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(C) Vitamin $C$ (ascorbic acid) is highly sensitive to heat and oxidation. When food containing Vitamin $C$ is cooked or heated,the vitamin structure breaks down,leading to its destruction. Therefore,it is considered heat labile.

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