Question

Identify the food components in the food items given in this table. SI.No. Food items Food components 1 Rice 2 Red gram dal 3 Ghee 4 Onion 5 Chapathi 6 Milk 7. Banana 8 Egg​

Answer 1

Answer:

1. Food item
2. Food item
3. Food component
4. Food component
5. Food item
6. Food item
7. Food item
8. Food item

Explanation:

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Answer 2

Answer:

1.components present in rice -Rice is primarily composed of carbohydrate, which makes up almost 80% of its total dry weight. Most of the carbohydrate in rice is starch. Starch is the most common form of carbohydrate in foods. Starch is made up of long chains of glucose called amylose and amylopectin.

2.components present in red gram dal - Red gram 'dal' (split pulse seed) is also a rich source of other essential amino acids like tyrosine , tryptophan, phenylalanine, histidine, leucine and arginine, vitamins like thiamine(B 1 ), riboflavin(B 2 ), niacin(B 3 ), pantothenic acid(B 5 ), B 6 and folate (B 9 ) and elements like iron, calcium, magnesium, manganese, zinc etc. Red gram is hardy legume crop with deep root system. ...

3. components present in ghee- The main flavour components of ghee are carbonyls, free fatty acids, lactones, and alcohols. Along with the flavour of milk fat, the ripening of the butter and temperature at which it is clarified also affect the flavour.

4.components present in onion - Most onion cultivars are about 89% water, 9% carbohydrates (including 4% sugar and 2% dietary fibre), 1% protein, and negligible fat (table). Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 kilocalories) in a 100 g (3.5 oz) amount.

5. In chapati - fibre

6. In milk - The principal constituents of milk are water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.

7. In banana - Bananas are a healthy source of fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. Many types and sizes exist. Their color usually ranges from green to yellow, but some varieties are red.

8. In egg - Egg is rich in phosphorus, calcium, potassium, and contains moderate amounts of sodium (142 mg per 100 g of whole egg) (Table 3). It also contains all essential trace elements including copper, iron, magnesium, manganese, selenium, and zinc (Table 3), with egg yolk being the major contributor to iron and zinc supply.