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Vitamins

How many of t...

Question

How many of the following are sources of Vitamin K?
Green Leafy vegetables, Fish, Meat, Cereals, milk, Kidney Beans, Cottonseed oil.

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Solution

Vitamin K is important for Blood pressure, It increases blood clotting time.

The sources of Vitamin K are Green Leafy vegetables, Fish, Meat, and Cereals.

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Q. Match the name of vitamins in column I with their sources in column II and mark the appropriate choice.

Column I	Column II
(A) Vitamin $B_{1}$	(i) Milk, yeast, cereals
(B) Vitamin $B_{12}$	(ii) Meat, fish, egg
(C) Vitamin A	(iii) Carrots, butter, papaya
(D) Vitamin C	(iv) Citrus fruits, amla, green leafy vegetables

Q. Analyse the following information and answer the questions:

Vitamins	Resources	Deficiency symptoms
Thiamine	Cereals, oil seeds, vegetables, milk, meat, fish, eggs	Vomiting, fits, loss of appetite, difficulty in breathing, paralysis
Retinol	Leafy vegetables, carrot, tomato, pumpkin, papaya, mango, meat, fish, egg, liver, milk, cod liver oil, Shark liver oil	Night blindness, Xeropthalmia, Cornea failure, scaly skin
Calciferol	Liver, egg, cod liver oil, Shark liver oil	Improper formation of bones, knock-knees, swollen wrists, delayed dentition, weak bones
Tocoferol	Fruits, vegetables, sprouts, sunflower oil	Sterility in males, abortions in females
Phyllocpainone	Green leafy vegetables, milk, meat, eggs	Delay in blood clotting, over-bleeding
Ascorbic acid	Green leafy vegetables, Citrus fruits, sprouts, carrot	Delay in healing of wounds

(i) Which vitamin deficiency can cause diseases related to bones ?

(ii) Which vitamins do we get by eating fruits ?

(iii) Which vitamin deficiency can cause Paralysis ? To prevent it, what type of food should be taken?

(iv) To avoid vitamin deficiency diseases, what type of food should be consumed?

Leafy green vegetables are not source of the following vitamin

Q. Consider the following statements:
(I) The pellagra vitamin is nicotinamide present in milk, yeast, meat and leafy vegetables.
(II) Crypts of Lieberkuhn are present in the liver.
(III) Steapsin is the pancreatic amylase.

Q. Green leafy vegetables are a rich source of ________.

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