The amount of thiamin absorbed from a food may be reduced because
A) thiamin may be destroyed by heat during cooking.
B) the body has adequate amounts of thiamin.
C) of compounds found in Brussels sprouts, raw fish, and alcohol.
D) All of the above
Correct Answer:
Verified
Q34: Fortification and enrichment of foods are similar
Q35: Cholecalciferol must undergo 2 conversion steps before
Q36: Fat-soluble vitamins share the following common feature:
A)
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Q38: Thiamin, like other B vitamins, plays an
Q40: Cholecalciferol is
A) also called ergocalciferol.
B) vitamin D2.
C)
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Q44: Vitamin C functions differently than the B
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