INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Starchy vegetables
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Red and orange vegetables
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Beans and peas
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Other Vegetables
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Dark green vegetables
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Detailed explanation-1: -Beans, peas, and lentils (also known as pulses, include the dried edible seeds of legumes. The foods in this vegetable subgroup include beans (kidney beans, pinto beans, white beans, black beans, lima beans, fava beans), dried peas (chickpeas, black-eyed peas, pigeon peas, split peas) and lentils.
Detailed explanation-2: -Beans, peas, and lentils are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. Because they are similar to meats, poultry, and fish in their contribution of these nutrients, they are considered part of the protein foods group.
Detailed explanation-3: -The vegetable subgroups include dark green, red/orange, beans and peas (legumes), starchy, and other. They are based on the recommendations of the Dietary Guidelines for Americans and the vegetables group in Choose MyPlate.
Detailed explanation-4: -As a great source of dietary fiber and nutrients such as folate and potassium, beans are part of USDA’s MyPlate’s Vegetable Group (U.S. Department of Agriculture, n.d.). Similar to meats, poultry, and fish in their protein content and nutrients such as iron and zinc, beans are also part of the Protein Foods Group.