First one is D. I think because, and then, also this and that. then
Calcium-fortified juices, cereals, breads, rice milk, or almond milk.
Canned fish (sardines, salmon with bones)
Soybeans, soy products (tofu made with calcium sulfate, soy yogurt, tempeh), and some other beans.
Some leafy greens (collard and turnip greens, kale, bok choy)
True. but it also involves endurance and stamina
Answer:
D) Potatoes.
Explanation:
The potato is rich in a multitude of micronutrients, especially if consumed with skin. It contains more than 30% of the recommended daily amount of vitamin C, which, in addition to being a potent antioxidant, is important for maintaining the structure of blood vessels. Deficiency of this vitamin is the cause of scurvy.
They can be classified taking into account their harvest time or their species. By their time they can be early, with thin skin and they are roasted and steamed easily as they are more tender; of season, which are larger and serve everything, and late, which are the ones that last the longest, are covered with dirt and are ideal for stews. If we consider their species, we can find them of many kinds: kennebec (Galician or Alavesa), spunta, baraca, sour, bintje or nagore.
