Answer:
Both simple and complex carbs break down into glucose (blood sugar) in the body. But because simple carbs are shorter, they generally break down faster, leading to quicker release in the body
Explanation:
I don't know if this helps
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients.
hope this help<3
Answer:
I need the graph to be sure
Explanation:
I see a wall i touch the wall i jump over the wall
BTW I GOT THE POINTS
It's basically a characteristic of bacteria that have a cell wall composed of a thin layer of particular substance (called peptidoglycan).
