Question bank
1. Analyze the long-term ecological effects of farming for edible plants. What are the
potential environmental consequences?
Human reliance on edible plants has significant ecological implications, primarily impacting
biodiversity loss through habitat destruction for agriculture, altering nutrient cycles due to
fertilizer use, and potentially affecting plant populations through overharvesting, all of which can
disrupt ecosystem balance and contribute to climate change if not managed sustainably.
Key ecological impacts:
Habitat destruction: Clearing land for agriculture to grow crops is a major cause of habitat loss
for various plant and animal species, leading to biodiversity decline.
Biodiversity loss: By focusing on a limited number of crop species, human agriculture can lead
to a decrease in the variety of native plant species in an area.
Nutrient pollution: Excessive use of fertilizers in agriculture can lead to nutrient runoff into
waterways, causing algal blooms and impacting aquatic ecosystems.
Water usage: Large-scale agriculture requires significant water resources, which can
put pressure on water availability in certain regions.
Soil degradation: Intensive farming practices can lead to soil erosion, nutrient depletion, and
decreased soil fertility.
Pesticide impacts: Pesticide use to control pests on crops can harm non-target organisms,
including beneficial insects, and contribute to environmental contamination.
Climate change: Agricultural practices like deforestation and livestock production contribute to
greenhouse gas emissions, exacerbating climate change.
Positive implications (with sustainable practices):
Carbon sequestration: Plants play a vital role in absorbing carbon dioxide from the
atmosphere through photosynthesis, helping to mitigate climate change.
Biodiversity conservation: Agroforestry practices that incorporate native plant species can
help maintain biodiversity within agricultural landscapes.
Local food systems: Supporting locally grown produce can reduce transportation emissions
and promote sustainable food production.
2. How does global dependence on edible crops create economic vulnerabilities,
and what measures can mitigate these risks?
Human dependence on edible plants has significant economic implications, primarily impacting
food security, local economies through cultivation and trade of plant-based products, income
generation for farmers and rural communities, and potentially influencing the development of
agricultural industries and related sectors like food processing and medicine, depending on the
region and plant species involved; however, challenges like climate change and unsustainable
practices can threaten this reliance on plants.
Key points about the economic implications of human reliance on edible plants:
Food Security: Plants provide the majority of human caloric intake, making them crucial for
food security, especially in developing countries where reliance on staple crops is high.
Nutritional Diversity: Access to a variety of edible plants contributes to improved
dietary diversity and nutritional value.
Livelihoods and Income Generation:
Small-scale farmers: Many rural communities depend on cultivating edible plants for their
primary income source.
Market trade: Wild edible plants can be harvested and sold in local markets, generating
additional income for communities.
Agricultural industries: Cultivation of high-value crops like fruits and vegetables drives
economic activity in agricultural sectors.
Medicinal Applications: Many plants have medicinal properties, leading to potential economic
benefits in the pharmaceutical industry through research and development of plant-based drugs.
3. How does human dependence on edible plants shape social structures and cultural
practices in India?
Human dependence on edible plants has significant social implications, including shaping
cultural practices around food gathering and cultivation, influencing social hierarchies,
impacting food security, and driving environmental concerns related to land use and biodiversity
conservation, particularly in communities where wild edible plants are a primary source of
Sustenance.
Cultural practices:
Traditional knowledge: Many cultures have deep knowledge passed down through
generations about identifying, harvesting, & preparing edible plants - vital part of their identity.
Seasonal food cycles: Dependence on edible plants often dictates seasonal food gathering
patterns, influencing social activities and celebrations tied to harvest times.
Food taboos and rituals: Certain plants may be considered sacred or taboo in some societies,
impacting social norms around food consumption.
Social hierarchies:
Access to land and resources: In some communities, access to land with edible plants can
determine social status and power dynamics.
Knowledge distribution: Those with extensive knowledge about edible plants may hold a
higher social position, particularly in indigenous communities.
Food security and nutrition:
Subsistence needs: In regions with limited access to other food sources, wild edible plants can
be crucial for survival, particularly during times of scarcity.
Nutritional diversity: Edible plants can contribute significantly to a balanced diet, providing
essential vitamins and minerals.
Vulnerability to environmental change: Climate change or habitat destruction affecting edible
plant populations can threaten food security for dependent communities.
4. How does climate change affect food systems in terms of production, quality,
availability, and access, and what strategies can be implemented to mitigate these
impacts?
Climate change has significant impacts on food systems, affecting production,
quality, availability, and access.
1. Reduced Crop Yields: Rising temperatures, extreme heat, and unpredictable rainfall
patterns reduce the productivity of staple crops like wheat, rice, and maize.
2. Changes in Nutritional Quality: reduce the nutrient content of crops, decreasing protein,
zinc, and iron levels in food, leading to malnutrition and health issues.
3. Increased Pests and Diseases : Warmer temperatures allow pests and crop diseases to
thrive, affecting plants - New pest infestations and diseases can spread to other regions.
4. Water Scarcity : Changing rainfall patterns lead to water shortages, making irrigation
difficult and reducing agricultural productivity - Desertification and soil degradation.
5. Food Price Increases and Economic Inequality: Reduced food supply leads to higher
prices, making food less affordable for low-income populations. Farmers face economic losses,
leading to increased poverty and migration.
6. Increased Food Insecurity and Hunger: Extreme weather events (hurricanes, droughts,
wildfires) destroy crops and disrupt supply chains, food shortages, increasing global hunger.
Key considerations for sustainable practices:
Crop diversification: Growing a variety of crops can improve ecosystem health and reduce
reliance on single crops.
Organic farming: Minimizing chemical inputs like pesticides and fertilizers can lessen
environmental impacts.
Regenerative agriculture: Practices like cover cropping and rotational grazing can improve soil
health and carbon sequestration.
Conservation efforts: Protecting natural habitats and supporting biodiversity is crucial
for long-term ecosystem stability.
5. What are the key health benefits of dietary fiber, and how does it contribute to
overall well-being?
Key benefits of dietary fiber-
Digestive health: Fiber adds bulk to stool, preventing constipation and promoting regular bowel
movements.
Blood sugar control: Soluble fiber can help slow down the absorption of sugar into the
bloodstream, which is beneficial for managing diabetes.
Cholesterol reduction: Soluble fiber can bind to cholesterol in the gut, helping to lower LDL
("bad") cholesterol levels.
Weight management: Fiber promotes satiety by making you feel fuller for longer, which can
help with calorie control and weight management.
Cardiovascular health: Lowering cholesterol levels through fiber intake can contribute to
reduced risk of heart disease.
Potential cancer risk reduction: High fiber intake may be associated with a decreased risk of
colorectal cancer.
6. Write a short note on moringa and its importance.
Importance of moringa as functional foods.
Moringa oleifera (Drumstick), also known as the "miracle tree", & has many
nutritional and functional properties. It's used in many foods and supplements because it's high
in protein, vitamins, minerals, and antioxidants. In poor countries, Moringa is primarily used as a
highly nutritious food source to combat malnutrition, particularly among children and lactating
women. Moringa leaves are packed with vitamins A and C, calcium, iron, potassium, and
protein, exceeding the levels found in many common foods, making it a valuable source of
micronutrients to combat deficiencies. Moringa leaves can be dried into powder, added to
soups, stews or to make tea.
7. Write a short note on coconut oil and its benefits
Coconut oil is derived from the kernels, and milk of the coconut palm fruit. Virgin Coconut Oil
(VCO) is obtained from fresh, mature kernel of the coconut by mechanical or natural means,
with or without the use of heat and without undergoing chemical refining. It is considered as a
functional food because it contains medium-chain triglycerides (MCTs) and other bioactive
compounds.
Antimicrobial: VCO contains lauric acid, which has antimicrobial properties that can destroy
disease-causing bacteria, fungi, viruses, and parasites.
Antioxidant: VCO has more antioxidant potential than refined coconut oil because it doesn't
undergo the RBD process, which destroys some of its biologically active components.
Metabolic health: It can improve metabolic function and glucose tolerance. MCTs can regulate
hunger levels and promote satiety, which may indirectly support weight loss.
Hair health: Used as a pre-wash hair protector, conditioner, or hair mask.
Skin health: It can be used to improve skin health.
8. What are the health and skincare benefits of Aloe vera?
Aloe vera is a succulent plant species from Arabian Peninsula. Many products - skin lotions,
cosmetics, ointments and gels for minor burns, insect bites, etc Aloe vera contains fiber within
mucilaginous gel; which consist blend of soluble and insoluble fibers. Soluble Fiber :
Acemannan is a soluble fiber component of aloe vera; which offers anti-inflammatory and
immune-boosting properties. Insoluble Fiber: promote healthy digestion by virtue of their bulk
forming property.
9. What are the nutritional benefits of oats, and how do they contribute to overall
Health?
Oats (Avena sativa) are a whole-grain cereal mainly grown in North America & Europe. Carbs
make up 66% of oats by dry weight - 11% of carbs is fiber, while 85% is starch. Rapidly digested
starch (7%) is quickly broken down and absorbed as glucose. Slowly digested starch (22%) is
broken down and absorbed more slowly. Resistant starch (25%) functions like fiber, escaping
digestion and improving gut health by feeding your friendly gut bacteria. Oats fiber is soluble,
mostly beta glucan (are known to lower cholesterol levels and increase bile acid production.
Oats are very low in sugar, only 1% coming from sucrose. Oats are high in many vitamins and
minerals, including: Manganese - development, growth, and metabolism; Phosphorus - bone
health and tissue maintenance; Copper - An antioxidant mineral - important for heart health; Iron
- a component of hemoglobin, responsible for transporting oxygen in blood, Magnesium, Zinc,
Vitamin B1, etc.
10. How does food play a crucial role in supporting growth and development of
11. What is the role of Macronutrients in our diet?
Macronutrients: Food provides the energy required for basic bodily functions and daily activities.
Three main macronutrients—carbohydrates, proteins, and fats—are the primary sources of
calories. These nutrients are broken down during digestion to release energy, which is used by
the body to perform tasks ranging from cellular processes to physical movement.
● Carbohydrates are the body’s preferred source of energy, providing quick fuel.
● Proteins are primarily used for building and repairing tissues but can also be broken down for
energy.
● Fats provide a dense source of energy, essential for long-term storage, and support several
biological functions.
Role of Food in Growth and Development
● Essential for the development of tissues, organs, and bones.
● Nutrients like protein, calcium, vitamins, and minerals are critical.
● Food supports cell regeneration and tissue repair.
12. Write a short note on Body mass index.
Body mass index (BMI) is a medical screening tool that measures the ratio of your
height to your weight to estimate the amount of body fat. High body fat may lead to heart
disease, stroke and Type 2 diabetes. Low body fat may be related to malnutrition. Just the right
amount of body fat helps vitamins and minerals get into your body. It also provides a source of
energy for your body, helps maintain body temperature and protects your organs.
13. Write a short note on Social and Cultural Role of Food with examples.
Social and Cultural Role of Food
Social Bonding: Sharing meals is a significant part of social interaction. It fosters connections,
builds relationships, and strengthens family and community bonds. Food traditions are passed
down through generations, creating a sense of identity and belonging.
Cultural Significance: Food often holds cultural and symbolic meanings. Different societies
celebrate events, holidays, and rituals through specific foods that carry deeper significance,
such as traditional meals for religious festivals or important life milestones (e.g., weddings,
births).
Expression of Identity: The types of food people eat often reflect cultural, regional,
and personal identities. What is considered comfort food, traditional dishes, or even a
way of life is influenced by one's culture and personal choices.
14. Give 5 benefits of Millets.
Benefits of Millets:
● Millets are highly adaptive to a wide range of ecological conditions and thrive well in rain-fed;
arid climate and they have minimal requirement of water, fertilizers, and pesticides.
● Health-promoting nutritious crop: Compared to other cereals they have superior micronutrient
profile and bioactive flavonoids.
● Millets have a low Glycemic Index (GI) and also associated with the prevention of diabetes.
● They are good source of minerals like iron, zinc, and calcium.
● Millets are gluten-free and can be consumed by celiac disease patients.
● Millets are found to be helpful with the reduction of weight, BMI, and high blood pressure.
● In India, Millet is generally consumed with legumes, which creates mutual supplementation
of protein, increases the amino acid content, and enhances the overall digestibility of protein
● Millet based value-added products in ready to cook, ready to eat category are easily
accessible and available in the global market.
● Millets are used for dual purposes as food as well as fodder - farming efficient.
● Millet cultivation helps to reduce the carbon footprint.
15. Give 5 types of millets along with its use.
Sorghum (Jowar): This is the most widely grown millet in India and is used for both human
consumption and livestock feed. Sorghum is drought-tolerant and
can grow in poor soil conditions.
Pearl Millet (Bajra): is nutritious and hardy crop that can grow in dry and hot conditions. used for
human consumption and animal feed.
Finger Millet (Ragi): This is a rich source of calcium and other minerals and is used for making
porridge, roti, and other traditional dishes.
Foxtail Millet (Kangni): This is a drought-tolerant crop that is used for making roti, upma, and
other dishes.
Little Millet (Kutki): This is a small-grained millet that is rich in fiber and protein. It is used for
making porridge, pulao, and other dishes.
Kodo Millet (Kodon): This is a nutrient-dense millet that is used for making porridge, upma, and
other dishes.
Barnyard Millet (Sanwa): This is a drought-tolerant millet that is used for making porridge,
khichdi, and other dishes.
Proso Millet (Chena): This is a fast-growing and drought-tolerant millet that is used for making
porridge and other dishes.
16. Describe various types of food groups in our diet with one example each.
Fruit and vegetables, for example, apples, bananas and broccoli, give us vitamins to keep our
bodies working and help our immune system and fibre to help our digestion.
Carbohydrates, like pasta, bread and rice, keep our energy levels up.
Proteins, such as meat, beans, and eggs, build healthy muscles and allow our bodies to grow
and repair.
Dairy, like milk, cheese and yoghurt, gives us calcium for strong teeth and bones. Many
dairy-free alternatives have calcium added to them too.
Fats and oils, for example olive oil and butter, act as an energy store
17. Write a short note on wheat and its role in our diet.
Wheat (Triticum) : is used principally for human consumption. It is converted into flour for the
production of bread and other bakery products. It is used as chapati or bread in India. Owing to
its high price, the use of wheat for industrial purposes and animal feed is very limited. Wheat is
being cultivated from prehistoric times (5000 BC). Wheat was cultivated in India as early as
4000-5000 years ago. It is adaptable to different soils, climates and elevation, seeds sown in
late autumn germinate slowly until the spring. Sown in winter covers the young plants
andprotects them from [Link] has over 30,000 species and varieties. common or bread
wheat (T. aestivum); macaroni wheat (T. durum) and club wheat (T. compactum).
18. Write a short note on pulses and its role in our diet.
Pulses : Over 13,000 species of plants belonging to family of Leguminosae and some are
cultivated as crop plants whose seeds are edible. Over the years, wild varieties of legumes have
been domesticated. Ancient Indian and Chinese civilizations have played an important part in
domestication of Bengal gram (Cicer arietinum) and soyabean (Glycine max). Some pulses are
also used as cattle feed and as green manure (Improves soil fertility). India is the largest
producer of pulses in world (cultivation area of over 35 mha). Pulses have 20 to 25% protein by
weight which is double the protein content of wheat and three times that of rice.
19. Write a short note on Chick pea.
Chick pea (Cicer arietinum) - Bengal gram, chana Chickpeas are a nutrient-dense food,
providing rich content of protein, dietary fiber, certain dietary minerals, such as iron &
phosphorus. Chickpeas is an important part of Indian cuisine, it is used in salads, soups and
stews, curry, Dal, Dhokla, Besan ladoo, Mysore pak, Snacks, Aloo bhajiya, salads,
sprouted/roasted chana, etc. It have a fairly low glycemic index (GI), which is a marker of how
rapidly your blood sugar rises after eating a food. Chickpeas are a great source of magnesium &
potassium, which may support heart health by helping prevent high blood pressure — a major
risk factor for heart disease. Fiber in chickpeas help in managing your weight and also benefit
digestion.
20. Write a short note on Cash crops.
Cash crops are grown in large quantities, sold in markets or exported for profit. Cash crops are
grown to meet the demands of industries and can be used to improve a country's economy.
In earlier times, cash crops were usually only a small part of a farm's total yield, while today,
especially in developed countries and among small holders almost all crops are mainly grown
for revenue.
● Sugarcane: India is the second largest producer of sugarcane in the world. It can be
grown in a variety of well-drained soils.
● Cotton: A cash crop that provides raw materials for the textile industry.
● Soybeans: An oil-producing crop that is used to make soybean oil around the world.
● Grapes: A cash crop that is becoming more profitable due to the increasing demand
for grapes by wineries.
● Cocoa, Coffee, Jute, Tobacco, Oilseeds, etc.
21. Write a short note on Sugarcane and its uses.
Sugarcane is a tall, perennial grass that is used for sugar production. It is native to New Guinea
& was introduced to southern China & India by Austronesian traders around 1200 to 1000 BC.
Grows in tropical and subtropical regions, sugarcane is the world's largest crop by production
quantity, totalling 1.9 billion tonnes in 2020, with Brazil accounting for 40% of the world total.
Sugarcane accounts for 79% of sugar produced globally. Jaggery, white sugar is produced from
sugarcane in specialized mill factories. Direct use of sugarcane to produce ethanol for biofuel.
Sugarcane juice contains potassium, which can help stabilize blood pressure and reduce the
risk of stroke and hypertension. Antioxidants in sugarcane juice can promote healthy skin and
reduce signs of aging and acne. Sugarcane juice can help protect the liver and is recommended
for jaundice patients.
22. Write a short note on spices and its role in our diet.
Spice is any seed, fruit, root, bark, or other plant parts used for flavoring or coloring food.
They are also used to perfume cosmetics and incense. At various periods, many spices were
used in herbal medicine. India contributes to 75% of global spice production. Spices enhance
the taste and flavour of food. Many spices contain antioxidant, anti-inflammatory, anti-bacterial,
and anti-viral properties which have health benefits and benefit the body. Ginger & turmeric
have anti-inflammatory properties and are widely used in recipes not only for their taste but for
these health benefits. Cumin and cinnamon which play a role in digestion and can help with
weight management. Species can certainly help boost your nutrition, Each spice has its own set
of health benefits. Spices helped in the preservation process as many spices have microbial
properties.
23. Write a short note on Clove and its uses.
Cloves are the aromatic, dried, unopened flower buds of a tree Native to Maluku Islands, or
Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer
products, such as toothpaste, soaps, or cosmetics Cloves may be used to give aromatic and
flavor qualities to hot beverages. Major component of clove's taste is imparted by the chemical
eugenol. It is used in a type of cigarette which were smoked throughout Europe, Asia, and US.
Cloves are used in traditional medicine as an essential oil, which is used as analgesic mainly for
dental emergencies It is highly valued in medicine as carminative, aromatic and stimulant. It has
wider applications in preparations of toothpaste and mouthwashes, soaps and perfumes.
24. Write a short note on fruits and its role in our diet.
Fruit is the edible, and more or less juicy, product of a tree or plant and consists of the matured
ovary, including its seeds and adjacent parts. Usually fruits are sweet, with a wide range of
flavours, colours and textures. In botany, a fruit is the seed-bearing structure in flowering plants.
Fruits are the means by which angiosperms disseminate their seeds. Fruit may be sweet or not
sweet (even sour), some are hard, oily, non-sweet plants produced in shells, or used as
vegetable or spice. Seedless fruits are bananas, Grapes, and pineapples. Fruits contain a high
range of water, ranging between 80 to 90 %. Fruits are excellent source of essential vitamins &
minerals, also high in fiber. Fruits also provide a wide range of health-boosting antioxidants,
including flavonoids. Eating a diet high in fruits and vegetables can reduce a person’s risk of
developing heart disease, cancer, inflammation, and diabetes. They have only a small amount
of protein and are also less in fat, with a few exceptions like avocado or butter fruit which
contains up to 25 % fat. Strawberries, melons and tropical fruits guava contains 200 mg of the
vitamin per 100 g are also good sources of ascorbic acid. Yellow fruits contain carotenoid
pigments which are precursors of vitamin A.
25. Explain the role of Citrus and how they enhance overall nutrition.
Citrus is a genus of flowering trees and shrubs in the family Rutaceae. Plants in the genus
produce citrus fruits, including important crops such as oranges, mandarins, lemons, grapefruits,
pomelos, and limes. 100 g of orange juice will meet the recommended daily allowance of
ascorbic acid (50 mg per day). Citrus fruits are high in potassium, which regulate blood pressure
& reduce the risk of heart disease. Skin and hair: Vitamin C in citrus fruits helps keep skin firm
and reduce signs of aging. Antioxidants in citrus fruits may help protect against certain cancers,
including skin, lung, & breast. Flavonoids in citrus fruits may help ward off neurodegenerative
diseases - Alzheimer's & Parkinson's. Citrus fruits are low in calories & high in fiber, making
them a good choice for people trying to lose weight. Vitamin C in citrus fruits is critical to the
function of immune cells.
26. Write a short note on Coffee and its uses.
Coffee is an evergreen shrub or small tree indigenous to Central Africa and Asia. Coffea
arabica, which supplies the largest and best quality of coffee beans. Coffee is a beverage
brewed from roasted, ground coffee beans. Caffeine is responsible for the stimulating effect,
also contributes to bitterness of coffee. Caffeine content of a cup of coffee (150 ml) is about 100
mg, Most people consume 3 cups of coffee a day and thus 300 mg of caffeine. While caffeine is
a stimulant, its excessive use causes undesirable effects on mental and physical health)
Chronic caffeine intoxication results in a number of symptoms (caffeinism), which include sleep
disturbance, frequent urination, muscular tension, jitteriness, anxiety. Brazil accounts for 30%,
while India is 8th in coffee production in the world.
27. Write a short note on tea and its uses.
Tea (Camellia sinensis) is an evergreen shrub, which grows wild from India to China. There are
about 45 species of Camellia of which Camellia sinensis, considered native to India, is the
important one from which tea of commerce is made. Tea, the second most consumed drink in
the world. Commercial tea is obtained from plants propagated by seed & cuttings. Trees for
plucking are regularly pruned to obtain a bush shape, which encourages maximum leaf
production. Tea leaves are usually plucked by hand, average interval between plucking’s is a
week. In India, about 5-6 plucking’s are made in a season. Various processing steps in the
manufacture of black tea are withering, rolling fermentation, drying, grading and packing. China
is the major producer of tea (45%), followed by India (20%) Important constituents of tea
contributing to flavour - caffeine, polyphenol. Analysis of fresh leaves of Indian tea gives the
following values: Polyphenols, 22.2; protein, 17.2; caffeine, 4.3; crude fibre, 27.0; starch, 0.5
and ash, 5.6 per cent. Fresh tea leaf also contains carotenes, B-vitamins and ascorbic acid.
During the manufacture of black tea, ascorbic acid is lost. Maximum amount of caffeine is
present in bud & the first two leaves. Green tea doesn’t undergone the withering and oxidation
process that creates oolong teas and black teas Herbal teas are made from dried fruits, roots,
flowers, spices, or herbs that are available in a broad spectrum of tastes and flavours and make
a healthy alternative for sugary beverages.
28. Write a short note on Chicory and its types.
Chicory (Cichorium intybus) is a well-known substitute for coffee, often used for blending (up
to 50%) with the latter, in liquid coffee extracts. It gives a bitterness to the beverage, which some
people find refreshing. The part of the plant used is the root which is chopped, roasted and
ground. An Asian coffee known as kopi luwak undergoes a peculiar process made from coffee
berries eaten by the Asian palm civet, passing through its digestive tract, with the beans
eventually harvested from feces. Coffee brewed from this process is among the most expensive
in the world, with bean prices reaching $160 per pound or $30 per brewed cup. In Thailand,
black ivory coffee beans are fed to elephants whose digestive enzymes reduce the bitter taste of
beans collected from dung. These beans sell for up to $1,100 a kilogram, achieving the world's
most expensive coffee, three times costlier than palm civet coffee beans.
29. Write a short note on fats and oils and its role in our diet.
Fats and oils are the most abundant lipids in nature. Main components of common food
products like milk, butter, tallow, lard, salt pork, and cooking oils. By weight, they furnish 2.25
times more energy than proteins & carbohydrates. Thus, they help reduce the bulk of food we
take. Besides being an important source of energy, oils and fats are excellent sources of
fat-soluble vitamins A, D, E and K. Fats play a vital role in maintaining healthy skin and hair,
insulating body organs against shock, maintaining body temperature, and promoting healthy cell
function. Many scientific studies have found that replacing saturated fats with cis unsaturated
fats in the diet reduces risk of cardiovascular diseases (CVDs), diabetes, or death.
30. Write a short note on groundnut and its uses.
Groundnut (Arachis hypogaea): In India, about 50 % of the total edible oils produced is
groundnut oil. Groundnut oil is a clear amber coloured liquid extensively used in cooking - The
residue left after the oil extraction of groundnuts is groundnut cake and this is used for the
preparation of groundnut flour and for feeding cattle. Peanuts are a nutritious snack that can be
good for your heart, bones, and skin. They are also a good source of plant-based protein. Heart
health: Peanuts contain monounsaturated and polyunsaturated fats that can lower cholesterol
and reduce the risk of heart disease. Peanuts contain manganese and phosphorus, which can
help maintain and grow bones. Skin health: Peanuts contain vitamin E, which can help prevent
skin aging. Muscle health: Peanuts contain protein, which can help build muscle.
31. Write a short note on safflower and its uses.
Safflower (Carthamus tinctorius) is an annual plant in the Sunflower family (Asteraceae).
Kazakhstan is the largest producer (35%) and India is 5th largest producer with 7%. Safflower
oil is flavorless & colorless, used mainly in cosmetics, cooking & salad dressing. In textiles, dried
safflower flowers are used as a natural dye source for the orange-red pigment. Dried safflower
petals are also used as a herbal tea variety. Safflower oil contains linoleic acid, which may help
lower cholesterol and reduce the risk of heart disease. Safflower oil may help improve insulin
sensitivity and reduce blood sugar spikes and crashes. Safflower oil can be applied directly to
the skin to treat dry skin or acne.
