Can you place which answers to chose from please?
I think it might be 8??????
Boiling steaming, frying and a direct exposure to heat for a longer period of time can damage the nutrients while cooking.
Boiling and steaming reduce vitamin C in the vegetable from 22-34%. Lettuce, spinach and broccoli lose vitamin C up to 50% on boiling because vitamin C is heat sensitive and easily soluble in water.
1. Microwaving is one of the best moist cooking methods. It is quick and less exposure to heat helps preserve the nutrients.
2. Boiling increases nutrition loss because most of the vitamin c leaches out of vegetables.
Hello!
Skeleton systems can be divided into the two main categories of axial and appendicular.
The axial skeleton consists of the bones on the axis of your body, or central core of your body. For example, your spine, ribs, sacrum, etc.
The appendicular skeleton consists of the extremities of the arms and legs, or basically every other bone. For example, your clavicle, scapula, pelvis, femur, phalanges, humerus, tarsals, etc.
