112k views
0 votes
Which of the following would be LEAST likely to affect the bioavailability of a nutrient in a food?a. the length of food storageb. the food source of the nutrientc. other foods consumed with the nutrientd. cooking or chopping the food

2 Answers

1 vote

Answer:

cooking

Step-by-step explanation:

User Klanm
by
7.5k points
6 votes

Answer:

cooking or chopping the food

User Hexin
by
9.1k points
Welcome to QAmmunity.org, where you can ask questions and receive answers from other members of our community.

9.4m questions

12.2m answers

Categories