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That is a second evaluation of an observational research examining the standard of residence cooking practices utilizing an evidence-based list of behaviors, the healthier Cooking Index (HCI). Nutrition-optimizing cooking methods, as quantified by the HCI, are not associated with the carotenoid content of dishes (r = -0.24, p = 0.13). More, total good fresh fruit and veggie content of dishes wasn't related to total carotenoids (r = 0.14; p = 0.38
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