Which of the following water soluble vitamins are easily lost when vegetables are simmered, boiled or poached?

The correct choice focuses on water-soluble vitamins, which include the B-complex vitamins and vitamin C. When vegetables are simmered, boiled, or poached, these vitamins can leach into the cooking water, making them less available for consumption.

Vitamin C, for instance, is highly sensitive to heat and water, and it can degrade or dissolve into the cooking liquid during these processes. The same applies to several B vitamins, which are also water-soluble and can be lost through boiling and poaching.

In contrast, fat-soluble vitamins like vitamin A do not easily dissolve in water and remain in the vegetables unless oils or fats are involved in the cooking process. This is why focusing on the water-soluble vitamins is crucial for understanding how cooking methods can affect nutrient retention in vegetables. The choice regarding water-soluble vitamins highlights their susceptibility to loss through certain cooking techniques, underlining the importance of cooking methods in preserving the nutritional quality of our food.