Which of the following is true about minerals?

Minerals are indeed resistant to heat, light, or oxygen destruction, making them stable nutrients in food. Unlike vitamins, which can be sensitive to heat and may degrade during cooking or processing, minerals maintain their structure and remain intact under these conditions. This characteristic allows minerals to survive various cooking methods, making them a reliable source of essential nutrients in the diet.

In contrast to minerals, organic compounds contain carbon and can include vitamins, which are more prone to destruction by environmental factors. Other options suggest that minerals are either easily destroyed by cooking, which is incorrect, or consist mainly of fats and proteins, which does not accurately represent their nature as inorganic nutrients necessary for various bodily functions.