Answer:
um idont know i was gping to ask the same question
Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
Answer: I would meet my B12, calcium, and vitamin C needs, but I wouldn’t meet the recommendations for iron
Explanation: Its all about trustt my friends