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..
The answer is vascular plants.
Vascular plants have <span>specialized tissues that can transport fluids - vascular tissue. This tissue consists of</span><span> xylem and phloem. Xylem transports water and minerals from the root to the upper parts of the plant. Phloem transports food and nutrients from the leaves, where they are produced, to the growing or storage parts of the plants. </span>
Answer:
a human and appropriate body part is head, neck, back, hips
Explanation:
<span>Specialized cells protect the human body from disease-causing microbes by producing chemicals that destroy the microbes. </span>