Which of the following is not a factor responsible for nutrient loss in vegetables?

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BlackTom AI · Accepted Answer

Question restatement: Which of the following is not a factor responsible for nutrient loss in vegetables?

Option a: long cooking. Prolonged cooking exposes vegetables to heat for extended periods, which commonly degrades heat-sensitive nutrients (like vitamin C and some B vitamins) and can lead to significant nutrient losses. This is a well-established factor affecting nutrient retention, so this option is a factor contributing to loss.

Option b: high temperature. Elevated temperatures accelerate chemical reactions that degrade nutrients, especially heat-labile vitamins. This is a classic cause of nutrient loss in vegetables, so this option is a factor contributing to loss.

Option c: acids. Acids themselves are not typically recognized as a universal factor causing nutrient loss in vegetables. In many cases acids can actually help stabilize certain nutrients or improve retention during cooking (for example, adding a little lemon juice can reduce pigment loss and may help preserve some nutrients by reducing oxidation). While acids can interact with specific nutrients in complex ways, they are not generally cited as a primary driver of nutrient loss across vegetables.

Option d: oxygen. Oxygen exposure leads to oxidative reactions that can degrade vitamins and pigments, especially when vegetables are cut and exposed to air. This is a common cause of nutrient loss, particularly for vitamins like ascorbic acid (vitamin C) and carotenoids over time.

Summary reasoning: Long cooking and high temperatures are direct, well-established factors that cause nutrient loss due to heat. Oxygen exposure likewise promotes oxidation and nutrient degradation. Acids, while they can influence nutrient stability in certain contexts, are not broadly listed as a primary factor driving nutrient loss across vegetables; they tend to be neutral or even protective in some cases rather than causative of widespread loss. Therefore, acids are not a general factor responsible for nutrient loss in vegetables.

HFe1_CUT A FS25 Quiz 3: Understanding vegetables and potatoes, legumes, grains, pasta starches (Secure Browser)

Which of the following is not a factor responsible for nutrient loss in vegetables?

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