Which vitamin is particularly vulnerable to loss during the blanching process?

Vitamin C is indeed particularly vulnerable to loss during the blanching process. Blanching typically involves briefly boiling fruits or vegetables and then quickly cooling them in ice water. This method is often used to prepare foods for freezing or to preserve their color and texture.

However, the high temperatures and water-soluble nature of Vitamin C make it susceptible to degradation during this process. When food is blanched, some of the Vitamin C content can leach into the water due to its solubility, reducing the overall amount present in the food. Additionally, exposure to heat can lead to the breakdown of Vitamin C, compounding the loss.

In contrast, other vitamins, such as Vitamin D, Vitamin K, and Vitamin A, are less affected by blanching. Vitamin D is fat-soluble and generally stable under heat. Vitamin K is also less prone to degradation from heat and water exposure. Vitamin A, while sensitive to heat, does not dissolve in water, making it less likely to be lost through the blanching process. Therefore, Vitamin C stands out as the vitamin that is significantly compromised during blanching due to its water solubility and sensitivity to heat.