Tag: different nutrients in food

Questions Related to different nutrients in food

Which of the following is rich in all the three foods, i.e., carbohydrates, proteins and fats?

biology food for health fats fats and their test different nutrients in food

  1. Rice grains

  2. Soybean seeds

  3. Mango fruit

  4. Cabbage leaves

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Correct Option: B
Explanation:

Soybean seeds have 40% protein content and 20% of oil which accounts for 60% weight of dry soybeans. The remainder 35% is carbohydrate. With the highest protein content among plant products, 100g serving of soybean consists of 17g protein, 1g of saturated fat, 10g of carbohydrate and 6g of fibre. 

A gram of butter provides more energy than a gram of sugar because

biology food for health fats fats and their test different nutrients in food

  1. Butter is digested slowly

  2. Butter has more carbon-hydrogen bonds

  3. Butter is more completely absorbed

  4. Butter contains more ATP

Show answer
Correct Option: B
Explanation:

A gram of butter provides more energy than a gram of sugar because butter has more carbon-hydrogen bonds.

The carbohydrates are the compounds which provide energy to living cells. They are compounds of carbon, hydrogen and oxygen with a ratio of two hydrogens for every oxygen atom. The carbohydrates we use as foods have their origin in the photosynthesis of plants. They take the form of sugars, starches, and cellulose.

A gram of butter provides more energy than a gram of sugar because

biology food for health fats fats and their test different nutrients in food

  1. Butter is an animal product.

  2. Butter has more carbon-hydrogen bonds.

  3. Butter is more completely absorbed.

  4. Butter contains more ATP.

Show answer
Correct Option: B
Explanation:

Fat contains 9 kcal per gram, whereas carbohydrates and protein only contain 4 kcal per gram. 

Triglycerides or fats are composed of one molecule of glycerol and joined via ester bonds with three molecules of fatty acids. Fatty acids are long chains of carbon and hydrogen usually between 14-24 carbons long. Due to the abundance of C and H, fatty acids are very hydrophobic and are not very soluble in water. 
Fatty acids come in two major types, saturated and unsaturated. Saturated means that they have no double bonds. Unsaturated means that it contains double bonds. Generally, saturated fats (butter) have a high melting point so that they are a solid at room temperature. Unsaturated fats have a lower melting point and are a liquid at room temperature. Margarine is made by hydrogenating (adding H) to unsaturated vegetable oils increasing the amount of saturation and thus, the melting point (so it will be a solid).