Food habits of people : In our country, people of different states have different food habits. Food habits are affected by food production and supply. Let us know the food habits of people in different Indian  states. 
(i)     Andhra Pradesh : Rice, dry vegetable preparation, arhar dal , upma, dosa, rasam, curd, pickle etc. 
(ii)     Bihar : Rice chapati, sattu (flour of roasted gram), dal, baingan ka bharta (brinjal preparation), bachka (thin slices of vegetales coated with besan), bhujya (of potato and oninon), pappad, chutni etc. 
(iii)   Gujarat : Chapati, rice dal, vegetable preparaton, lassi (buttermilk), thepla (fried chapatis made of wheat flour), dhokla, khandvi etc. 
(iv)   Punjab : Roti, parantha, missi roti, butter, lassi (buttermilk), pulses, curd, sarson ka saag, chole, gajar ka halwa, dahi bhalla etc. 
(v)   Rajasthan : Bajra, dalia, roti, dal, kachori, sev (a besan preparation), vadi (moong dal preparation), dal-bati.
(vi)  Tamil Nadu : Idli, dosa, rice sambhar, banana chips, etc. 

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Table Given below shows various edible plant parts that serve as food sources for us.

  • When the seeds begin to grow (or germinate) by developing tiny roots, they are called Sprouts
  • The food value of seeds can be increased by converting them into sprouts
  • They are a rich source of vitamins like vitamin A, B & C
  • The method of converting seed into sprouts is called Sprouting.

Important Definitions

Nectar: The juicy sweet liquid secreted by within flowers which is sucked by bees and is made into honey by them

Sprouting: The process by which seeds shoot out small white structures as way of growth is called Sprouting.

Cellulose: It is a substance that is found in the cell walls of a number of plants. It is an indigestible fiber and is found in grass.

Enzymes: It is defined as a chemical substance that helps in bringing about changes to certain other substances without undergoing any changes in themselves.

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