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:
B- J, L, K
Explanation:
Wrong Subject but the largest side's opposite angle is the largest if that made sense. For example, KL which is the largest side corresponds to the largest angle <J.
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These are all true- Vacuoles might store food or any variety of nutrients a cell might need to survive but they can even store waste products so the rest of the cell is protected from contamination. They’re also larger in plants than in animals
Fatigue can have causes that aren't due to underlying disease. Examples include lack of sleep, heavy exertion, jetlag, a large meal, or aging.
