The bioavailability of minerals from food is decreased by:
a. high gastric acidity.
b. high fat content in the food.
c. poor hydration status.
d. phytates and oxalates.
Ans: d. phytates and oxalates.
Nutritional Science
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Answer the following statement true (T) or false (F)
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What will be an ideal response?
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Which food is the best source of folate?
a. Lentils b. Chicken c. Cheese d. Brown rice
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