Which of the following explains what causes the brown color of food?

Explanation:

Enzymic browning is an oxidation reaction caused by air exposure that converts the naturally occurring enzymes into molecules that create brown pigments in the food. The browning process occurs mostly in fruits and vegetables, but occasionally in non-food items as well.

                                           You can also do :

Enzymatic browning occurs in some foods, mostly fruit and vegetables, causing the fruit or vegetables to turn brown. Oxidation reactions occur in food and non-food items. Oxygen can cause the sliced fruit to become brown, resulting from an oxidation reaction.

c.a.

explanation:

1. entire bag, then the entire bag of calories

2. the percent of fat would be the percent of fat from the serving size, added up to the entire bag of calories

3/4. the saturated fat would be on the bag label, but im pretty sure if you take the serving size and do the math to figure it out you could find out in total the fiber, saturated fat,etc..

5. no probably not