Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
C, because it makes the most sense hoped this helped !!!!!
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The source of the sugar metabolized by the seed is photosynthesis.
The procedure used by plants to transform light energy into a chemical form of energy is known as photosynthesis. The chemical energy can afterward be discharged to fuel the plants to perform their activities.
During photosynthesis, carbon dioxide and water can be combined in the existence of chlorophyll and sunlight to generate oxygen and glucose (carbohydrates). However, the prime component generated in the procedure is glucose (sugar) that is the molecule, which generates energy to mediate the activities of the cell.
Decomposers break down dead animals and plants. They usually benefit producers by releasing nutrients back in the soil.
