When they say, for example in the cashew nut, that it contains a lot of magnesium and iron. Is there actually tiny bits of metal in it? Do I have to think like atom size? Or am I totally not getting this? Then explain like I’m 3.
In: Chemistry
Basically there are small traces in almost ever food because like is there was a amount in the soil the plants / vegetables would “ absorb” it and then a animal will eat that and get a small trace of it in their blood / food btw I’m 11 and I love science 🤣😇😇
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