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:
Red blood cells are adapted to their function by:
1) They contain haemoglobin - a red protein that combines with oxygen. they have no nucleus so they can contain more haemoglobin.
2) They are small and flexible so that they can fit through narrow blood vessels.
3) They have a biconcave shape (flattened disc shape) to maximise their surface area for oxygen absorption.
Hope this helps! :D
You are correct i did this before hope this helps
Answer:
running
Explanation:
you are moving with your legs.
