Of these foods, which is the best source of riboflavin per kcalorie?
A) eggs
B) tofu (soybean curd)
C) potatoes
D) clams
E) strawberries
Correct Answer:
Verified
Q2: Riboflavin is similar to thiamin in that
Q3: Vitamins can readily be destroyed during processing
Q4: What disease can result from prolonged thiamin
Q6: The RDA for thiamin is _ .
A)
Q7: Which of the following is a symptom
Q8: What is the name of the coenzyme
Q9: Which of the following functions is true
Q11: The bioavailability of vitamins in food _.
A) depends
Q16: A deficiency of riboflavin can cause a
Q17: Which statement is true of precursors?
A) They are
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