16．經(jīng)過加工處理后，維生素B₁和維生素B₂受到嚴(yán)重破壞的蛋制品是(　　　)

A．冰蛋                                                          B．咸蛋

C．皮蛋                                                          D．糟蛋

17．以下食物中蛋白質(zhì)含量最多的是(　　　)

A．鮮牛奶                                                       B．牛肉

C．豬肉                                                          D．羊肉

18．發(fā)酵豆制品經(jīng)過微生物作用產(chǎn)生了植物性食物中原來不存在的(　　　)

A．維生素B₁                                                   B．維生素B₂

C．維生素B₆                                                   D．維生素B₁₂

19．以下油籽類堅(jiān)果中能提供更多維生素C的是(　　　)

A．核桃                                                          B．杏仁

C．葵花子                                                       D．開心果

20．能明顯減少水溶性維生素和礦物質(zhì)損失的烹調(diào)方法是(　　　)

A．油炸                                                          B．微波加熱

C．煮                                                              D．燒烤