The U. S. Department of Agriculture database contains various vitamin contents of common foods. Some people have calculated the data of various foods in the state of "raw" and "cooked". After removing the effect of changes in water content, we have obtained the vitamins after heating. Loss ratio. Although these data are not necessarily very accurate, they are enough to get a meaningful impression: Vitamins A. and E are not affected by temperature. The loss of food after processing into cooked food is about 10%, and the loss of vitamin C. is 16 %, While vitamin B. is the most unstable, with a loss of 26%. Other vitamins are also basically in this range. In general, after heating food to mature food, the loss of vitamins is roughly 10% to 25%. between. What is the main emphasis of this text? ['There is no difference in vitamin content between raw and cooked food.', 'Different vitamins in food are affected differently by temperature.', 'Heating damage to vitamins in food is limited.', 'Vitamin loss in heated food.']