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.
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The kidneys.
The kidneys keep blood isotonic by removing excess salt and water through urine.
Answer:
fter 8 weeks of pregnancy it's called the fetus
<span>They destroy pathogens that enter the wound. This obliteration of any pathogens is called phagocytosis. A white platelet ingesting infection creating microorganisms. White platelets can: ingest pathogens and devastate them. deliver antibodies to demolish specific pathogens.</span>
Cystic fibrosis affects more than 200,000 people in the United States so false.
