When Eggs Are Overcooked, the

Multiple Choice

When eggs are overcooked, the

A) fat-soluble vitamins-A, D, E, and K-are lost.
B) minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
C) iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
D) iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.