Which of the following would be LEAST likely to affect the bioavailability of a nutrient in a food?

a. the length of food storage

b. the food source of the nutrient

c. other foods consumed with the nutrient

d. cooking or chopping the food

The correct answer is a. the length of food storage

Explanation:

Bioability of nutrients means the portion of ingested nutrient which is absorbed in the body and is used by the cells. Several nutrients are present in a food source like carbohydrates, fats, proteins, etc.

This bioavailability of nutrients is dependent on various factors like food source, food preparation procedure like cooking, chopping, boiling, and other foods consumed with the nutrients.

The bioavailability of nutrients is least likely to be affected by the length of food storage because food storage does not affect the composition of food more. So the right answer is a.

i'm not sure, but can you answer my most recent question?

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