Question

Which nutrient is most likely to be get 1 point
affected by food proceeding and
storage?
O Protein
O Carbohydrate
O Fats
O Vitamins​

Answer 1

Answer:

Option B I think.

Explanation:

The nutrient value of food is almost always altered by the kind of processing it undergoes. The water-soluble vitamins are the most vulnerable to processing and cooking. Careful cooking and storage will help retain the nutrients in your food.