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Oksi-84 [34.3K]
3 years ago
12

Which of the following would be LEAST likely to affect the bioavailability of a nutrient in a food?a. the length of food storage

b. the food source of the nutrientc. other foods consumed with the nutrientd. cooking or chopping the food
Health
1 answer:
butalik [34]3 years ago
5 0

Answer:

cooking or chopping the food

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