When eggs are overcooked, the
A. fat-soluble vitamins-A, D, E, and K-are lost.
B. minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
C. iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
D. iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.
Answer: D
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a. Seeds, nuts, and leafy green vegetables b. Goat's milk d. Hard cheeses e. None of these are true. (Children who are allergic to milk are typically allergic to calcium, too.)
The endosperm of the plant contains mainly which substance??
A) ?cellulose B) ?starch C) ?hemicellulose D) ?resistant starch
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