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..
I think it is D hope I’m right
Explain the question pls da dai punya
Answer:
<em>Digested food is a source of potential energy</em>
Explanation:
When we digest food, the molecules of the food are broken down into smaller compounds. Chemical energy is released due to this process. Chemical energy can be used to form glucose and fat. These molecules store energy in them. When energy is required by the body, the glucose molecules can be converted into ATP and hence give energy. This energy can be used for various purposes such as it can be converted into mechanical energy for muscle movements.