Question

Match List-I with List-II 

Choose the most appropriate answer from the options given below: 
 

• (A) - (II), (B) - (I), (C) - (IV), (D) - (III)
• (A) - (I), (B) - (III), (C) - (II), (D) - (IV)
• (A) - (I), (B) - (II), (C) - (IV), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

Memorize these common food-toxicant pairs for exams: Legumes (beans, peas) \(\rightarrow\) Lectins/Hemagglutinins; Spinach/Rhubarb \(\rightarrow\) Oxalic Acid; Bitter Almonds/Cassava \(\rightarrow\) Cyanide/Prussic Acid; Soybeans \(\rightarrow\) Trypsin inhibitors/Saponins.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Many raw plant-based foods contain natural compounds known as anti-nutritional factors or toxicants. These can interfere with nutrient absorption or be toxic if consumed in large quantities without proper processing (like cooking). This question requires matching specific foods to their well-known toxicants.
Step 3: Detailed Explanation:
- (A) Peas: Like many other legumes, peas contain (I) Hemagglutinins (also known as lectins). These proteins can cause red blood cells to clump together and can interfere with nutrient absorption. They are destroyed by cooking.
- (B) Soyabean: Soybeans contain several anti-nutritional factors, including trypsin inhibitors, hemagglutinins, and (II) Saponins. Saponins have a bitter taste and foaming properties.
- (C) Spinach: Spinach is well-known for being high in (IV) Oxalic acid. Oxalic acid can bind with minerals like calcium and iron, making them unavailable for absorption by the body.
- (D) Almond: Bitter almonds, in particular, contain amygdalin, a cyanogenic glycoside. When the almond is crushed or chewed, an enzyme acts on amygdalin to release hydrogen cyanide, also known as (III) Prussic acid, which is highly toxic.
Step 4: Final Answer:
The correct pairings are: (A)-(I), (B)-(II), (C)-(IV), and (D)-(III). This combination corresponds to option (C).