Vegetables containing _____ should not be overheated because ...

[craiczarry]

Vegetables containing _____ should not be overheated because these pigments can be converted to vitamin _____ and their destruction would be undesirable.
 a. betalains; D
  b. carotenoids; A
  c. chlorophylls; E
  d. anthocyanins; K
  e. anthoxanthins; E

Question 2

The coloring compounds that are precursors to vitamin A are
 a. anthoxanthins.
  b. anthocyanins.
  c. carotenoids.
  d. chlorophylls.
  e. betalains.

[angrybirds13579]

Answer to Question 1

b

Answer to Question 2

c

[craiczarry]

Thanks for the timely response, appreciate it

[steff9894]

TYSM