Question

Which of the following conditions decrease the amount of vitamin E in foods by either reducing the vitamin E content, or accelerating vitamin E's destruction in the food? (Select all that apply.) Group of answer choices Mixing with foods that contain acid Combining with foods that contain calcium Heat Storage Exposure to light Cooking Processing

Answer 1

Vitamin E also known as tocopherol is a fat soluble vitamin that is very important to humanas.The rich sources of vitaminyE are green leafy vegetables, gingelly oil ,egg yolk, wheatgerm oil etc.

The functions of vitamin E are :maintain integrity of skin, antioxidant property, reproductive function etc

Vitamin E content in the food may be reduced or get inactivated during cooking, processing ,denaturing, light exposure, excess amount of fibre and phytic acid in the food can reduce the absorption of vitamin E.