The quantitative and qualitative characteristics of vitamins in fresh vegetables are generally sufficient to provide the human body with all necessary vitamins. But because these characteristics gradually decline when vegetables are processed, the quantity of active vitamins that remains after the vegetables are boiled or otherwise processed is almost negligible. Therefore, people who consume vegetables only after they have been processed must take special vitamin supplements to receive sufficient amounts of vitamins.
The conclusion drawn above depends on which of the following assumptions?
(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins.
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.
Please elaborate the answers . Thanks !![]()
The conclusion drawn above depends on which of the following assumptions?
(A)Some food companies and restaurants are less concerned with keeping their products healthful than with increasing their flavor.
(B)Processed vegetables and special vitamin supplements are the only two sources of vitamins.
(C)Nutrients other than the vitamins remaining in processed vegetables are of no value to the human organism.
(D)New methods of storing and processing fresh vegetables should be developed to preserve the qualitative and quantitative characteristics of vitamins in processed vegetables at high levels.
(E)To provide the human body with all the necessary vitamins, vegetables should be consumed fresh without processing.
Please elaborate the answers . Thanks !