Answer:
Many of the spices in our food are added to balance nutrition and to keep us healthy. They add flavour and nutrients to dishes without fat or calories. Spices like cumin, mustard, pepper, cloves, fennel, cinnamon and turmeric are very important in Indian food.
Chilies: Boasting high amounts of vitamin C and antioxidants, chillies have been found to help prevent lifestyle diseases including some cancers and stomach ulcers. Meanwhile, their ability to create heat within the body has also linked the peppers to weight loss as well as lowering the risk of type
Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein.
Turmeric — and especially its most active compound, curcumin — have many scientifically proven health benefits, such as the potential to improve heart health and prevent against Alzheimer's and cancer.
Using cumin as a spice increases antioxidant intake, promotes digestion, provides iron, may improve blood sugar control and may reduce food-borne illnesses.
<h2>
Please mark me as brainliest</h2>
Answer:
During the oxidation of glucose in the liver the malate aspartate shuttle system is used, therefore, two additional ATPs get generated at the step constituting glyceraldehyde-3-phosphate dehydrogenase.
On the other hand, in the brain, a cell uses the glycerol phosphate shuttle system, which generates two less number of ATPs. However, the remaining of the energetics for the number of ATP in both cases are similar.
Thus, the difference is based upon the kind of shuttle system used that leads to the production of 32 ATPs in liver cells and 30 ATPs in the brain cells.
<span>This question is with regards to developmental tasks that a 21 year old male would have difficulty with. All of this given that the 21 year old male has had a level t5 spinal injury. The question does not elaborate on what the significance of a t5 spinal injury is.</span>
