Question

1. Which of the following is a

general characteristic of water-
soluble vitamins in foods?
a. Bound to carbohydrates
b. Cleaved from proteins prior to
absorption
c. Not destroyed by cooking
d. Not destroyed by light

Answer 1

a

Step-by-step explanation:

becauseit's talking about for so it will be that answer

Answer 2

a. Bound to carbohydrates

Step-by-step explanation: