INTRODUCTION TO FOOD TECHNOLOGY
HISTORICAL OVERVIEW OF FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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mangoes
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carrots
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legumes
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tomatoes
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Detailed explanation-1: -dark leafy greens, such as kale and spinach. sweet potatoes. carrots. broccoli. butternut squash. cantaloupe. red and yellow peppers. apricots. More items •13-Aug-2020
Detailed explanation-2: -For most of the legumes, the major carotenoids detected were b-carotene, lutein and cryptoxanthin. Lutein was found in all the legumes studied, and was clearly the major carotenoid in most of the legumes, followed by unidentified carotenoids, b-carotene and cryptoxanthi.
Detailed explanation-3: -Carotenoids are pigments that give yellow, orange, and red fruits and vegetables their color. Your body is able to convert some carotenoids into vitamin A. There are two different sources for vitamin A: Preformed vitamin A is found in fish, organ meats (such as liver), dairy products, and eggs.
Detailed explanation-4: -Broiled Ground Lamb. (Lamb Ground Cooked Broiled) Unprepared Turkey Bacon. (Bacon Turkey Unprepared) 0mcg in 1 tsp. Panfried Beef Hamburger. Cauliflower. (Carbonated Low Calorie Cola Or Pepper-Type With Aspartame Without Caffeine) Oriental Radishes. Veal Bratwurst. More items