Cooking and softening vegetables such as tomatoes and carrots decreases the availability of beta-carotene and several beneficial phytochemicals.

Name: Cooking and softening vegetables such as tomatoes and carrots decreases the availability of beta-carotene and several beneficial phytochemicals.
Brand: Quizplus
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Question

Quizplus · Accepted Answer

Cooking and softening vegetables can actually increase the availability of beta-carotene and other beneficial phytochemicals by breaking down cell walls and making them more accessible for absorption.

Cooking and Softening Vegetables Such as Tomatoes and Carrots Decreases