In Most Cases,digestibility and Nutritional Value Are Adversely Affected by Cooking

question 29

Multiple Choice

In most cases,digestibility and nutritional value are adversely affected by cooking procedures.Although cooking makes egg albumin more readily digestible,cooking soybeans decreases amino acid bioavailability.

• A) Both statements are true.
• B) Both statements are false.
• C) The first statement is true; the second is false.
• D) The first statement is false; the second is true.

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