Lesson the common seed bearing plant such as a grass consists of four major parts: root, stem, leaf and 4 flower. The Root

Green and yellow vegetables are important sources of vitamin A. those ranking highest in this vitamin are carrots, turnip greens, spinach, sweet potatoes, beet greens, kale, mustard greens, winter squash, chard, and broccoli. The vegetables highest in thiamin are green peas, asparagus, Lima beans, spinach, Brussels sprouts, potatoes, sweet potatoes, turnip greens, snap beans, and mustard greens. The leafy vegetables in this list also contain appreciable quantities of riboflayin, ascorbic acid, and niacin. In addition to the green vegetables, potatoes, sweet potatoes, and tomatoes and tomatoes contain appreciable quantities of niacin. It should be borne in mind, however, that the number of milligrams or International Units of a vitamin to the pound of food does not tell the whole story. A vegetable may be rich in vitamins, but if only a small quantity of that vegetable is eaten, the consumer will need other sources off supply. A pound of green peppers contains about seven times as many milligrams of ascorbic acid as a pound of Irish potatoes, but the average consumer obtain more of his requirement from potatoes than from peppers because of a much higher consumption of potatoes. Vitamins content of vegetables having been studied thoroughly they are recommended in the diet of men and animals.

GLOSSARY

13. 
    Roughage – dag’alhashak
    
14. 
    protein – protein
    
15. 
    carbohydrates – uglevod
    
16. 
    base – asos
    
17. 
    acid – kislota
    
18. 
    alkali – ishqor
    
19. 
    atleast – kamida
    
20. 
    turnipgreens – turp bargi
    
21. 
    mustard – xantal
    
22. 
    squash – oshqovoq
    
23. 
    limabean – limaloviyasi
    
24. 
    pepper – qalampir
    

TRANSLATE INTO UZBEK

3. 
   Being rich in vitamins vegetables are used in our food.
   
4. 
   Vegetables having been dried and sorted, one delivered them to the storehouse.