Vitamins B and C are water-soluble vitamins, which means they dissolve in water. When these vitamins are consumed in excess of the body's needs, they are not stored in the body like fat-soluble vitamins (such as vitamins E and K), but rather, they are excreted through urine.
This solubility in water allows these vitamins to easily leach into water when foods containing them are cooked or soaked in water. For example, when vegetables containing vitamin C are boiled, some of the vitamin C content can leach into the cooking water. Similarly, when grains or legumes containing B vitamins are soaked before cooking, some of these vitamins may be released into the soaking water.
In contrast, vitamins E and K are fat-soluble, meaning they are better absorbed when consumed with fats and are stored in the body's fatty tissues and liver. These vitamins are less likely to leach into water during cooking or soaking.
So the answer is B. Vitamins B and C
