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Biological availability -- See Bioavailability
--subdivision Bioavailability under individual chemicals and groups of chemicals, e.g. Copper--Bioavailability
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Biological Availability, Nutritional -- See Nutritive Value
An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing
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