Notice: Payments for answers will end 4/10/2017. Click for more info.
You have new items in your feed. Click to view.
Question and answer
Q: The most abundant form of complex carbohydrates ingested should come from __________. A. dietary fiber B. glycogen C. starch D. glucose
A: The most abundant form of complex carbohydrates ingested should come from starch.
Expert answered|alfred123|Points 115|
Question
Asked 8/1/2012 12:53:48 PM
Updated 6/27/2015 2:18:22 PM
0 Answers/Comments
This answer has been confirmed as correct and helpful.
Edited by Janet17 [6/22/2015 1:29:02 PM], Confirmed by Janet17 [6/22/2015 1:29:04 PM], Edited by Andrew. [6/27/2015 2:18:22 PM]
Get an answer
New answers
Rating

There are no new answers.

Comments

There are no comments.

Add an answer or comment
Log in or sign up first.
Questions asked by the same visitor
A grain product with added thiamin, riboflavin, niacin, folic acid, and iron to replace those nutri- ents lost or diminished in food processing is __________. A. fortified B. enriched C. enhanced D. processed
Weegy: A grain product with added thiamin, riboflavin, niacin, folic acid, and iron to replace those nutri- ents lost or diminished in food processing is enriched. User: Which nutrient is not required to be posted on the Nutrition Facts panel? A. carbohydrates B. fats C. water D. vitamins Weegy: Water is not required to be posted on the Nutrition Facts panel. (More)
Question
Expert Answered
Updated 11/13/2016 1:03:16 PM
0 Answers/Comments
Most fat-soluble nutrients are absorbed in the _________. A. vascular system B. lymphatic system C. neurological system D. adrenal system
Weegy: A. vascular system (More)
Question
Expert Answered
Updated 9/26/2015 1:35:00 PM
1 Answer/Comment
Most fat-soluble nutrients are absorbed in the lymphatic system.
Added 9/26/2015 1:16:27 PM
This answer has been confirmed as correct and helpful.
Confirmed by Andrew. [9/26/2015 1:35:01 PM]
When mixed with sugar and acid, this type of fiber forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm. A. hemicelluloses B. gums and mucilages C. starch D. pectin
Weegy: C. starch. Starch forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm. (More)
Question
Expert Answered
Updated 6/22/2015 1:32:29 PM
1 Answer/Comment
When mixed with sugar and acid, PECTIN forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm.
Added 6/22/2015 1:32:29 PM
This answer has been confirmed as correct and helpful.
26,488,886 questions answered
Popular Conversations
The following two sentences are saying the same thing. Emily, my ...
Weegy: The following two sentences are saying the same thing. Emily, my daughter, is in sixth grade. Emily, my daughter ...
11/13/2017 12:26:02 PM| 3 Answers
3.85 x 10^-3
Weegy: (3.85 x 10) - 3 User: Give the number of significant figures in this number: 40.00 Weegy: number of ...
11/15/2017 9:18:26 AM| 2 Answers
Solve for x in the equation 6x = 42.
Weegy: 6x = 42
11/8/2017 11:42:29 AM| 2 Answers
4y + 228 = 352.
Weegy: 4y + 228 = 352
11/8/2017 11:59:04 AM| 2 Answers
Coefficient of 2xy^3
11/8/2017 12:00:24 PM| 2 Answers
Weegy Stuff
S
L
P
Points 166 [Total 291] Ratings 9 Comments 76 Invitations 0 Offline
S
P
P
L
P
P
Points 20 [Total 1658] Ratings 0 Comments 20 Invitations 0 Offline
S
P
L
P
Points 20 [Total 150] Ratings 0 Comments 20 Invitations 0 Offline
S
Points 1 [Total 1] Ratings 0 Comments 1 Invitations 0 Offline
S
Points 1 [Total 1] Ratings 0 Comments 1 Invitations 0 Offline
S
Points 1 [Total 1] Ratings 0 Comments 1 Invitations 0 Offline
S
Points 1 [Total 1] Ratings 0 Comments 1 Invitations 0 Offline
S
Points 1 [Total 1] Ratings 0 Comments 1 Invitations 0 Offline
* Excludes moderators and previous
winners (Include)
Home | Contact | Blog | About | Terms | Privacy | © Purple Inc.