Which is not responsible for nutrien loss?

Question

BlackTom AI · Accepted Answer

To tackle this question, we first identify what each option implies about nutrient loss in foods. 
Option a: long cooking. Prolonged cooking times can degrade heat-sensitive vitamins (like vitamin C and some B vitamins) and cause mineral leaching into cooking water, leading to nutrient loss. 
Option b: using a lot of liquid. Cooking with excessive liquid can cause water-soluble nutrients to leach into the cooking liquid, which may be discarded, resulting in nutrient loss in the final dish. 
Option c: oxygen. Exposure to air (oxygen) can promote oxidative reactions that degrade certain vitamins (e.g., vitamin C and some carotenoids) and fats, contributing to nutrient loss. 
Option d: high temperature. High heat can break down heat-sensitive nutrients more rapidly and can also accelerate nutrient degradation during cooking. 
Now evaluate the statement about not being responsible: The prompt asks which is not responsible for nutrient loss. In fact, each of the listed factors (long cooking, using a lot of liquid, oxygen exposure, and high temperature) can contribute to nutrient loss. Therefore, none of the options are unrelated to nutrient loss. In other words, all four are related factors that can cause nutrient loss, so the correct interpretation is that there is no option that does not cause nutrient loss. 
Hence, the provided answer choice—"None of the options are unrelated to nutrient loss"—is consistent with the idea that every listed factor can contribute to nutrient loss.

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

Which is not responsible for nutrien loss?

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