Which of the following is a general characteristic of water-soluble vitamins in foods?
A) Bound to carbohydrates
B) Cleaved from proteins prior to absorption
C) Not destroyed by cooking
D) Not destroyed by light
Correct Answer:
Verified
Q1: How many essential water-soluble vitamins are there?
A)7
B)9
C)11
D)13
Q2: What is the name of the process
Q4: Which type of beriberi is also called
Q5: Where are most water-soluble vitamins absorbed?
A)Stomach
B)Small intestine
C)Liver
D)Large
Q6: Which of the following is not a
Q7: What mineral must be added to a
Q8: Which of the following food groups provides
Q9: How are vitamins classified?
A)Based on solubility
B)Based on
Q10: Milk is packaged in opaque containers to
Q11: What is beriberi?
A)Niacin deficiency
B)Thiamin deficiency
C)Folate deficiency
D)Iron deficiency
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