What is cellulose, why is it important, and in what foods is it found?
Cellulose is a primary source of dietary fiber. It is found in the skins of fruits, the leaves and stems of vegetables, and legumes. Highly processed foods, such as white bread, contain little if any cellulose because it is removed during processing. Humans cannot digest cellulose, so it has no energy value. It is useful because it provides bulk for the stool.
You might also like to view...
It is best to take medications and alcohol at separate times because the liver metabolizes alcohol first, which causes the effects of the drugs to be felt
A) immediately. B) gradually. C) over longer period of time. D) simultaneously.
The "meat factor" is a(n)
A) iron-containing coenzyme involved in the metabolism of animal-based proteins. B) substance found in meat and poultry, but not fish, that enhances heme iron absorption. C) substance found in meat, fish, and poultry that enhances heme iron absorption. D) substance found in meat, fish, and poultry that enhances nonheme iron absorption.
What is ariboflavonosis?
a. The vitamin B2 deficiency disease b. Food sources devoid of vitamin B2 c. Ultraviolet destruction of vitamin B2 d. Excessive heat destruction of vitamin B2
Arrange the 4 energy systems named in order from the slowest to the fastest based on the rate of ATP production: Oxidative phosphorylation (carbohydrate)
a. A - slowest b. B - slow c. C - fast d. D - fastest