Storage, preparation, cooking

Question 1

Reduce loss of vitamin A (storage)

Answer 1

Store in fridge, cover food, store in dark container away from the light

Question 2

Reduce loss of thiamine (B1) (storage)

Answer 2

Store away from light

Question 3

Reduce loss of riboflavin (B2) (storage)

Answer 3

Store away from sunlight, avoid foods stored in brightly lit supermarket display cabinets

Question 4

Reduce loss of niacin (B3) (storage)

Answer 4

Avoid storage if possible

Question 5

Reduce loss of vitamin C (storage)

Answer 5

Buy fresh, store in low temperatures to slow down oxidation, buy frozen, avoid bruising or damaging before storage, store away from light

Question 6

Reduce loss of vitamin B (preparation)

Answer 6

Buy wholegrain bread or brown rice

Question 7

Reduce loss of vitamin C (preparation)

Answer 7

Don’t prepare in advance, use sharp knife to reduce damage to cells and not release oxidase, avoid peeling or peel thinly as most vitamin C is under the skin, use lemon juice to slow down oxidation, avoid soaking in water

Question 8

Reduce loss of vitamin B (cooking)

Answer 8

Use quick methods of cooking to preserve the vitamin: microwaving, stir frying, pressure cooking

Question 9

Reduce loss of vitamin C (cooking)

Answer 9

Add to boiling water and cook quickly, use little water to avoid leeching, choose quick and dry cooking methods like microwaving or stir-frying, serve immediately