Which of the following is a good way to preserve the vitamin content of vegetables?
A. Trimming and peeling vegetables soon after purchase.
B. Boiling vegetables until they are soft
C. Storing vegetables in a cool place, such as the crisper drawer of the refrigerator
D. Storing vegetables at room temperature on the kitchen counter
Answer: C
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a. True b. False Indicate whether the statement is true or false
How do omega-3 fatty acids decrease the risk for cardiovascular disease?
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