Measuring the amount of a mineral in a plant food may not necessarily indicate whether it is a valuable dietary source of that mineral because
a. plant foods contain phytates, oxalates, and binders that reduce bioavailability.
b. plant foods require cooking or processing to make minerals bioavailable.
c. plants often contain inactive forms of minerals.
d. the amount of minerals in plants varies widely, depending on growing conditions.
a. plant foods contain phytates, oxalates, and binders that reduce bioavailability.
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