Hint: Vitamins are of two types: Fat soluble (A, D, E And K) and water soluble (B and C). Vitamins are accessory food factors which are required in small quantities for controlling metabolism and body functioning.
Complete answer:
Excessive washing of cut fruits and vegetables may wash away the water-soluble vitamin. Also, excessive heating and frying of vegetables may result in the destruction of these vitamins. It is not good to wash fruits or even vegetables after cutting because all the vitamins and minerals along with water wash away so there is no matter of eating food items without the nutrients. Because by washing they might lose their vitamins and minerals. It also removes some of the water-soluble vitamins. It is a wise option to wash vegetables properly.
Fresh fruit does not lose its nutritional value when sliced and packaged. Cutting and packaging have almost no effect on vitamin C and other antioxidants even when the fruit is kept for as long as nine days at refrigerator temperature. The three factors that lead to nutrient loss are heat, oxygen and light. The interiors of uncut produce are protected from oxygen and light but exposed when cut.
Hence, the correct answer is option (C)
Note: The nutrients that suffer the heaviest hit in cut fruits and vegetables is probably vitamin C, although vitamin C is lost as well. So, we should not wash it after cutting fruit and vegetables.
