Which type of nutrient is more likely to be destroyed during cooking?

Vitamins are particularly sensitive to heat, light, and oxidation, which makes them more susceptible to being destroyed during cooking compared to other types of nutrients. For instance, water-soluble vitamins such as vitamin C and certain B vitamins can be significantly reduced or lost during cooking processes that involve high temperatures or prolonged heat exposure, especially when water is used, like boiling.

In contrast, fats, minerals, and proteins are generally more stable when subjected to cooking. Fats can withstand heat up to a certain point before they start to degrade, while minerals remain intact even when exposed to heat, as they are inorganic compounds. Proteins can denature when cooked, which alters their structure, but they don't necessarily lose their nutritional value as a result. Therefore, when considering which nutrient type is most likely to be destroyed during cooking, vitamins stand out due to their inherent vulnerability to various cooking methods.