Which of the following factors reduce iron absorption in foods?
A: Oxalic acid in vegetables
B: Phytic acid in grains
C: Tannic acid in tea and coffee
D: Dietary fiber in plant based food
A: Oxalic acid in vegetables
B: Phytic acid in grains
C: Tannic acid in tea and coffee
D: Dietary fiber in plant based food
举一反三
- The following metabolites are involved in both the TCA cycle and the glyoxylate cycle except: A: citric acid B: succinate acid C: fumaric acid D: malic acid
- The common name of tetradecanoic acid is A: lauric acid B: myristic acid C: stearic acid D: formic acid
- Which of the following statements are TRUE？ A: DHA maintains normal vision and promotes brain development of infants B: Linoleic acid and arachidonic acid mainly come from vegetable oil C: Linoleic acid and arachidonic acid regulate blood lipids, participate in phospholipid formation, promote growth, development and pregnancy D: α linolenic acid is the source of EPA and DHA
- Which<br/>of the following descriptions is incorrect? ( ) A: Under<br/>the condition of usual diet, body mainly produces acid substances B: The<br/>salts of organic acid contained in vegetables and fruits are the main<br/>source of fix acid C: Ammonia<br/>produced by metabolism is alkali (base) D: The<br/>more protein one ingests, the more fix acid is produced E: Ketone<br/>body includes volatile component
- In food, the best ratio of saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acid should be ( )