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.