With reference to the loss of nutrients during food preparation, consider the following statements: 1. Repeated washing of rice and pulses may remove some vitamins and minerals. 2. Vitamin C is heat-stable and remains unaffected during cooking. 3. Using excess water during cooking and throwing it away results in the loss of useful proteins and minerals. Which of the statements given above are correct?

The correct option is (c). Explanation Nutrient retention during food preparation depends on the chemical stability of vitamins and minerals. Factors such as heat, exposure to air, and solubility in water significantly impact the nutritional value of food. Statement-wise Analysis: - Statement 1 is Correct: Vitamins and minerals are often present in the outer layers of grains and seeds. Repeated washing of rice and pulses causes water-soluble vitamins (such as Thiamine or Vitamin B1) and minerals to leach out into the water, leading to nutrient loss. - Statement 2 is Incorrect: Vitamin C (ascorbic acid) is highly sensitive to heat, light, and oxidation. It is considered one of the most heat-labile vitamins and is easily destroyed during cooking, especially at high temperatures or prolonged boiling. - Statement 3 is Correct: Many proteins and minerals are water-soluble. When food is cooked in excess water, these nutrients dissolve into the liquid. If this water is subsequently discarded, valuable nutrients are lost. Key Takeaway: Vitamin C is heat-unstable and easily destroyed by cooking. Water-soluble vitamins (B-complex and C) and minerals are lost through repeated washing or by discarding the water used for boiling.

With reference to the loss of nutrients… - NCERT Class 6 Science MCQ

NCERT Class 6 Science — Chapter 2: Components of food

mcqmedium

With reference to the loss of nutrients during food preparation, consider the following statements:

Repeated washing of rice and pulses may remove some vitamins and minerals.
Vitamin C is heat-stable and remains unaffected during cooking.
Using excess water during cooking and throwing it away results in the loss of useful proteins and minerals.

Which of the statements given above are correct?

NCERT textbook question

From NCERT Science - class 6 · Page 8

Options

A1 and 2 only
B2 only
C1 and 3 only
D1, 2 and 3

Did you get this right?

Solution

The correct option is (c).

Explanation

Nutrient retention during food preparation depends on the chemical stability of vitamins and minerals. Factors such as heat, exposure to air, and solubility in water significantly impact the nutritional value of food.

Statement-wise Analysis:

Statement 1 is Correct: Vitamins and minerals are often present in the outer layers of grains and seeds. Repeated washing of rice and pulses causes water-soluble vitamins (such as Thiamine or Vitamin B1) and minerals to leach out into the water, leading to nutrient loss.
Statement 2 is Incorrect: Vitamin C (ascorbic acid) is highly sensitive to heat, light, and oxidation. It is considered one of the most heat-labile vitamins and is easily destroyed during cooking, especially at high temperatures or prolonged boiling.
Statement 3 is Correct: Many proteins and minerals are water-soluble. When food is cooked in excess water, these nutrients dissolve into the liquid. If this water is subsequently discarded, valuable nutrients are lost.

Key Takeaway:

Vitamin C is heat-unstable and easily destroyed by cooking. Water-soluble vitamins (B-complex and C) and minerals are lost through repeated washing or by discarding the water used for boiling.

Your note

More from Chapter 2: Components of food

Consider the following statements about Vitamin C: 1. Vitamin C is primarily found in dry fruits and nuts. 2. It helps the body fight against diseases. 3. Vitamin C gets easily destroyed by heat during cooking. Which of the statements given above are correct?

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Which combination of chemical solutions is typically used in the Biuret test to detect the presence of proteins?

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Keep practising Chapter 2: Components of food

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