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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.
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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

User William Ranvaud
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2 Answers

1 vote

Answer:

cooking

Step-by-step explanation:

User Klanm
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6 votes

Answer:

cooking or chopping the food

User Hexin
by
7.0k points
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