Difference between revisions of "Translations:AY Honors/Nutrition/Answer Key/21/es"

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*'''d. Vitamin B<sub>2</sub>:''' Milk, cheese, leafy green vegetables, liver, yeast, almonds and mature soybeans are good sources of Vitamin B<sub>2</sub>, but exposure to light will destroy the riboflavin in these natural sources.

*'''d. Vitamin B<sub>2</sub>:''' Milk, cheese, leafy green vegetables, liver, yeast, almonds and mature soybeans are good sources of Vitamin B<sub>2</sub>, but exposure to light will destroy the riboflavin in these natural sources.

d. Vitamina B₂: Leche, queso, verduras de hoja verde, hígado, levadura, almendras y semillas de soja maduras son buenas fuentes de vitamina B₂, pero la exposición a la luz destruirán la riboflavina en estas fuentes naturales.

Revision as of 01:14, 20 November 2014 (view source) W126jep (talk \| contribs) (Created page with "* '''d. Vitamin B<sub>2</sub>:'''")		Latest revision as of 00:15, 18 July 2021 (view source) FuzzyBot (talk \| contribs) m (FuzzyBot moved page Translations:AY Honors/Nutrition (General Conference)/Answer Key/21/es to Translations:AY Honors/Nutrition/Answer Key/21/es without leaving a redirect: Part of translatable page "AY Honors/Nutrition (General Conference)/Answer Key")
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−	* '''d. ~~Vitamin~~ B<sub>2</sub>:'''	+	* '''d. Vitamina B<sub>2</sub>:''' Leche, queso, verduras de hoja verde, hígado, levadura, almendras y semillas de soja maduras son buenas fuentes de vitamina B<sub>2</sub>, pero la exposición a la luz destruirán la riboflavina en estas fuentes naturales.