Registered Dietitian

Category - Nutrition Science

Cooking vegetables in acid has which of the following effects? (Choose all that apply.)
  1. Activates the toxin that causes botulism
  2. Causes color changes by breaking down chlorophyll
  3. Results in loss of water soluble vitamins
  4. None of the above
Explanation
Answers: B and C - Cooking vegetables in acid destroys the toxin that causes botulism. Acid causes color changes in vegetables by breaking down the chemical structure of chlorophyll, and may also lead to the loss of water soluble vitamins.
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