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What Three Factors Destroy Nutrients in Food?

Discover the top three factors—heat, light, and oxygen—that destroy nutrients and learn how to preserve vitamins effectively.

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Video transcript

Three things that can destroy nutrients are heat, light, and oxygen. Heat, especially from prolonged cooking, can break down vitamins like C and B. Light exposure can degrade vitamins such as D and B2. Oxygen can lead to the oxidation of vitamins A, C, and E. To preserve nutrients, store foods in cool, dark places and minimize cooking times.

Questions and answers

  1. How does heat destroy nutrients in food?

    Heat, especially from prolonged cooking, breaks down sensitive vitamins such as vitamin C and some B vitamins, reducing their nutritional value.

  2. Which vitamins are affected by light exposure?

    Vitamins like vitamin D and vitamin B2 degrade when exposed to light, so foods rich in these vitamins should be stored in dark conditions.

  3. What role does oxygen play in nutrient loss?

    Oxygen causes oxidation that can degrade vitamins A, C, and E, leading to nutrient loss when foods are exposed for extended periods.

  4. What are the best storage practices to preserve nutrients?

    To preserve nutrients, store foods in cool, dark places and minimize cooking times to reduce exposure to heat, light, and oxygen.

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