Constance is making a vegetable soup that contains carrots, beans, water, salt, pepper, bits of ham, and onions. The soup has to cook for 4 hours. While the soup is cooking, what will happen to some of the minerals that are in its ingredients?
The minerals will leach out of the ham and vegetables and lose their natural bioavailability.
Cooking the soup's ingredients for this extensive amount of time will enable the minerals to become antioxidants.
The minerals will leach out of the food and into the cooking water, becoming part of the soup in the process.
The relatively high temperature that's needed to cook the soup will destroy the iron, phosphorus, and sulfur in the vegetables.
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