Plant & Soil Sciences eLibraryPRO
Loading
control panel control panel
 

Module 4: Nutrient Composition

Rate Me

Carbohydrates - Review Question

Question : How has a change in potato to carbohydrate composition created a healthier product?

less simple sugars to benefit diabetes
more starch for less fat absorption during cooking
less starch to decrease cooking time, resulting in lower fat absorption
more carbohydrates to increase caloric density

 

Comments

Be the first to write a comment...

Control Panel cancel

Create activities for your moodle courses. Moodle Go to moodle
Select and group e-Library Lessons to create your own package... My Communities
Community Blogs Community Media

My Joined Communities

 
My Blogs - a journal of my thoughts... My Blogs
 
My Comments - my thoughts expressed as a feedback... My Comments
 
Classes that I am taking Registered Classes
Class Blogs Class Media
 
Check the scores of assesments that you have taken Taken Assessments
 
clear
Please confirm your selection.