B.
Very
1. What are the sources of carbohydrates?
2. Write the names of any two water-soluble vitamins.
3. What is nutrition?
4. What is the main constituent of roughage?
5. What the functions of vitamins?
6. What do your mean by staple food?
Short Answer Type Questions
Answers
Explanation:
1......Carbohydrates are subdivided into several categories on the basis of the number of sugar units and how the sugar units are chemically bonded to each other. Categories include sugars, starches, and fibers. Sugars are intrinsic in fruits and milk products. Sugars also are added to foods during processing and preparation or at the table. These “added sugars” (or extrinsic sugars) sweeten the flavor of foods and beverages and improve their palatability. Sugars are also used in food preservation and for functional properties such as viscosity, texture, body, and browning capacity. They provide calories but insignificant amounts of vitamins, minerals, or other essential nutrients. The Nutrition Facts label provides information on total sugars per serving but does not currently distinguish between sugars naturally present in foods and added sugars.
Answer:
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