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Processing of vegetables and fruits Boiling, steaming, and frying are estimated to cause average folate losses of 4050%, 40%, and 1530%, resp., in vegetables solely, and those of 2530%, 30%, 30%, resp., in the total dish when cooking liquids are not thrown out 380,381

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While the body can synthesise small amounts of L-Carnitine from the amino acids lysine and methionine, this endogenous production may not always be sufficient especially for active individuals with higher energy demands

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