That is correct it decreases more fat with gluten
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
hope this help<3
Omega−3 fatty acids, also called Omega-3 oils, ω−3 fatty acids or n−3 fatty acids, are >>>polyunsaturated fatty acids<<< (PUFAs) characterized by the presence of a double bond, three atoms away from the terminal methyl group in their chemical structure.
Trans fatty acids are unsaturated fatty acids that have at least one double bond in the trans configuration. ... Hydrogenation and deodorization of unsaturated vegetable oils (or occasionally fish oils) high in polyunsaturated fatty acids. During the heating and frying of oils at high temperatures.
pls mark brainliest
Are there any answer choices? i need some so i can tell you
I guess its A because the key word it MAD and it seems the most aggressive? Correct me if I'm wrong
