Question and answer
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
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Asked 7/26/2012 5:21:53 PM
Updated 11/13/2016 1:03:16 PM
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This answer has been confirmed as correct and helpful.
Edited by Andrew. [11/13/2016 1:03:15 PM]
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User: 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.
Expert answered|rhey22787|Points 130|

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.
Expert answered|rhey22787|Points 130|

Question
Asked 7/26/2012 5:21:53 PM
Updated 11/13/2016 1:03:16 PM
0 Answers/Comments
This answer has been confirmed as correct and helpful.
Edited by Andrew. [11/13/2016 1:03:15 PM]
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Questions asked by the same visitor
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.
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