The reason most fast foods don't contain much vitamin E is that
A. they have too much fat content.
B. heating vegetable oils destroys vitamin E.
C. vitamin E is not present in most cooking oils.
D. vitamin E-containing foods are best cooked slowly.
Answer: B
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a. Acne b. Rickets c. Osteomalacia d. Night blindness e. Scurvy
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What will be an ideal response?
The content of which of the following must be included on the Nutrition Facts panels on food labels?
a. Calcium and chloride b. Protein and potassium c. Calcium and protein d. Phosphorous and magnesium
A gene is
A. a section of DNA that is only used in reproduction. B. a section of DNA that contains the information necessary to produce a particular protein. C. a section of DNA that is converted to transfer RNA. D. a section of DNA that moves outside the nucleus when protein synthesis is required.