To conserve the vitamin content of foods, . Multiple Choice A) store in warm conditions, and expose to sunlight and air B) peel vegetables and cut into small pieces before cooking in waterC) cook slowly in large amounts of water.

D. Steam or stir-fry until tender but not overcooked.

Explanation:

Boiling or steaming food leads to lowest loss of the minerals and vitamins in the food. As the vegetables do not come in direct contact of cooking water during the steaming process then more vitamins are retained. The stir-fry is a dry method of cooking this involves the moderate loss of water from the vegetables hence water soluble minerals and vitamins may get lost. The overcooked food is likely to deprive the vegetable or food from Vitamin C, B, thiamine, and folate. The overcooking will also destroy the taste of food.

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