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
Q7: Excess consumption of _ can also decrease
Q8: Which vitamins must be added to a
Q9: How are vitamins classified?
A)Based on solubility
B)Based on
Q9: What mineral must be added to a
Q10: What is the chemical name for vitamin
Q13: Which of the following is the coenzyme
Q15: Where are most water-soluble vitamins absorbed?
A)Stomach
B)Small intestine
C)Liver
D)Large
Q16: Water-soluble vitamins can be lost or destroyed
Q17: Your patient's intake of thiamin is severely
Q20: How are water-soluble vitamins initially circulated in
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