Answer:
The correct answer is option B-raw has more mg/g than cooked.
Explanation:
Cabbage is a modified leafy vegetable crop which consists of thick leaves in superimposed compact layers. Many varieties of cabbage is cultivated around the globe like red cabbage, napa, bok-choy.
Fresh cabbage is a rich source of natural antioxidant that is vitamin c (ascorbic acid) with other minerals. Anti-oxidant like vitamin c protect the body from free-radicals which can destroy the cells.
Raw cabbage has more vitamin c content than cooked cabbage as the heat or increased temperature increase the oxidation rate of vitamin c, a highly unstable product due to which it gets degraded and dissolves in water.
Thus, raw cabbage has more mg/g vitamin than cooked.
The answer is D
It can be contagious but it’s a blood born disease which means of a cut where to touch another cut
Most processed food has been cooked before putting it into a package. So the answer of this question is you don't have to heat it.
There is a low chance of contamination of bacteria but it probably harmfull to those with risk factor like weak immune system. In this case, you can heat the food at least 60°C (<span>140 °F)</span>
Bothe b cells and t cells
False because people don't have to inhale the smoke
