(A) Starch
(B) Proteins
(C) Reducing sugars
(D) Vitamin C
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Q.No.2. Average energy value of carbohydrates in food is
(A) 3 kcal/g
(B) 4 kcal/g
(C) 5 kcal/g
(D) 6 kcal/g
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Q.No.3. Principal sugar present in milk is
(A) Maltose
(B) Lactose
(C) Lactic
(D) Glucose
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Q.No.4. Unit of Basal Metabolic Rate is
(A) K cal/g/hr
(B) Cal/kg/hr
(C) K cal/kg/min
(D) K cal/kg/hr
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Q.No.5. Fruit rich in fats is
(A) Citrus
(B) Avocado
(C) Guava
(D) Apricot
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Q.No.6. Cobalt is present in which of the following vitamins:
(A) Vitamin B1
(B) Vitamin B12
(C) Vitamin B5
(D) Vitamin D
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Q.No.7. Richest source of vitamin C is:
(A) Orange
(B) Citrus
(C) Aonla
(D) Bael
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Q.No.8. Potatoes for processing should have low
(A) Reducing sugars
(B) Dry matter
(C) Specific gravity
(D) Proteins
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Q.No.9. Richest source of riboflavin is
(A) Papaya
(B) Mango
(C) Bael
(D) Karonda
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Q.No. 10. Richest source of iron is
(A) Mango
(B) Bael
(C) Pomegranate
(D) Dry Karonda
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