Which of the following affects the 'bioavailability' of a food's nutrients?

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All of the factors listed can affect the bioavailability of a food's nutrients. For example, the longer a food is stored, the more likely it is to lose nutrients. The soil in which a food is grown can affect the nutrient content of that food, as certain minerals may be more or less available in different types of soil. Cooking or processing can also reduce the nutrient content of a food, while the manner in which a food is stored can impact its nutrient levels as well.

Which of the Following Affects the 'Bioavailability' of a Food's