What are three things that can destroy nutrients in fruits and vegetables?

The choice that identifies heat, air, and water as factors that can destroy nutrients in fruits and vegetables is correct. Each of these elements plays a significant role in nutrient degradation.

Heat is especially detrimental because cooking can break down vitamins and minerals, making them less bioavailable. This is particularly true for water-soluble vitamins such as vitamin C and some B vitamins, which are sensitive to heat and can leach out into cooking water.

Air contributes to nutrient loss through oxidation. When fruits and vegetables are exposed to air, the oxygen can cause the degradation of certain vitamins, particularly vitamin C and some antioxidants. This is why it is recommended to minimize the exposure of cut fruits and vegetables to air to retain their nutritional value.

Water is another factor. While cooking with water can enhance flavor and tenderness, prolonged exposure can lead to nutrient loss as vitamins leach into the cooking water, which often goes unused. This loss is pronounced for nutrients that are soluble in water, exemplifying why steaming or microwaving can be preferable cooking methods to retain nutrients.

While the other options mention other elements, they do not effectively capture the key factors that directly destroy nutrients in fruits and vegetables as comprehensively as heat, air, and water do.