Milk is widely recognized as a good source of calcium, protein (like casein and whey), and carbohydrates (mainly lactose). These nutrients are abundant in milk and contribute significantly to nutritional intake. Vitamin C (ascorbic acid), however, is present in very low concentrations in milk. Furthermore, Vitamin C is heat-sensitive, and pasteurization processes further reduce its already low content.
Milk is a poor source of
Asked in BPSC Prelims Exam 66th · Topic: Vitamins and Nutrition (Water-soluble Vitamins (B-complex, C): Chemical names, sources, functions, deficiency diseases, coenzyme roles)
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