The nutrients in each, however, differ both as to kind and proportion.
During cooking 30 to 40 per cent of the nutrients are extracted.
In a mixed ration, the nutrients of milk are practically all absorbed.
The meat, however, would furnish the larger amount of nutrients.
The change is in solubility and form, and not in amount of nutrients available.
Only a portion of the nutrients, however, enter into the infusion.
To what extent are the nutrients of potatoes digested and absorbed by the body?
To what extent are the nutrients removed in the cooking of carrots?
To what extent are nutrients extracted in the boiling of cabbage?
What nutrients are present to the greatest extent in oranges?