High heat cooking for an extended period causes a loss of which type of vitamins?

High heat cooking for an extended period primarily affects water-soluble vitamins, which include vitamins such as B-complex and vitamin C. These vitamins are sensitive to heat, light, and oxygen, making them more prone to degradation during cooking processes that involve high temperatures for long durations.

When vegetables or other foods are exposed to prolonged cooking at high heat, the water-soluble vitamins can leach into the cooking water and are often lost if that water is not consumed. Additionally, the heat can break down the molecular structure of these vitamins, further diminishing their availability and potency.

In contrast, fat-soluble vitamins (like A, D, E, and K) are generally more stable when exposed to heat, although excessive cooking can also degrade them. Minerals typically remain stable during cooking as they do not break down like organic compounds, and while antioxidants may be affected to some degree, they are often not as susceptible to loss through high-heat cooking as water-soluble vitamins are.