Final answer:
Vitamin C is susceptible to destruction from heat and frying, resulting in its reduced presence in fried foods. Heat and light also affect certain B vitamins such as Vitamin B9.
Step-by-step explanation:
The vitamin that can be destroyed by heating and frying, making it less prevalent in many fried foods, is Vitamin C. Vitamin C is water-soluble and sensitive to heat, air, and light. When foods containing Vitamin C are heated, especially during frying, this nutrient can degrade and leach into cooking water or oil, which is then discarded. Similar effects can occur with certain B vitamins, like folic acid or Vitamin B9, which can also be sensitive to heat and light exposure. Unlike fat-soluble vitamins A, D, E, and K, water-soluble vitamins do not accumulate in the body's lipid stores, which means they need to be replenished more frequently. Vitamins play an essential role in our health, and processing or cooking methods can impact their availability in our diet.