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..
Answer:
A
Explanation:
The dead matter from organisms such as plants and animals that die need to be recycled so the nutrients in the matter are released and used up by other organisms. This is how sustainability is achieved in ecosystems through a cyclical nature of nutrients flow. Decomposition of the dead matter is done by decomposers such as fungi and bacteria. Without them, the dead matter would accumulate while the soil would lack nutrients for plants to grow and for other bacteria to utilize for energy. This would affect the rest of the food chain/web causing the ecosystem to collapse.
Mutualism is the relationship where both organisms benefit from each other in some way
Incomplete question you must include the choices.
nervous system is the communication system of the body.
