Conversion of milk to curd improves its nutritional value by increasing the amount of
Conversion of milk to curd improves its nutritional value by increasing the amount of
(1) Vitamin D
(2) Vitamin A
(3) Vitamin B12
(4) Vitamin E
4 views
2 Answers
Correct option (3) Vitamin B12
Explanation
Conversion of milk to curd improves its nutritional value by increasing the amount of vitamin-B12.
Vitamin-A is found in milk, carrot, tomato, etc. Skin can synthesise vitamin-D in the presence of sunlight. Vitamin-E is found in wheat, green leafy vegetables, etc.
4 views
Answered