Chapter 3 Foodgrains| Class 12 Geography Notes

Foodgrains: Foodgrains are a fundamental part of our diets, providing essential nutrients and energy. They are the edible seeds of grasses, legumes, and certain other plants that form the base of our diets. They are a vital source of carbohydrates, protein, vitamins, and minerals, providing us with the energy we need to function. They can be broadly classified into two categories: cereals and pulses.

In this article we will talk about food grains, exploring their types, characteristics, and differences.

Classification of foodgrains

Food grains can be broadly classified into two categories: cereals and pulses.

Category	Description	Examples
Cereals	Grains derived from grasses They are high in carbohydrates and low in proteins	Rice, Wheat, Jowar, Bajra, and Maize
Pulses	They are seeds of leguminous plants They are higher in protein and fibre in comparison to cereals	Gram, Tur(Arhar)

Cereals

Rice

• Rice is an essential food for a large part of the world’s population.
• It is rich in carbohydrates, providing energy for the body.
• There are various types of rice such as white rice, brown rice, and basmati rice.
• Rice is versatile and can be cooked in numerous ways.
• It’s a gluten-free grain, suitable for people with gluten intolerance.
• Rice cultivation is a significant agricultural activity in many countries.
• Rice is often consumed alongside vegetables, meat, or lentils.

Wheat

• Wheat is one of the most widely consumed cereals globally.
• It is a rich source of carbohydrates, fiber, and protein.
• Wheat flour is used to make bread, chapati, pasta, and various other food items.
• It contains essential nutrients like iron, magnesium, and B vitamins.
• Wheat cultivation has a long history from thousands of years ago.
• Different varieties of wheat are cultivated across different regions.
• Wheat-based products are integral to many cuisines worldwide.

Jowar

• Jowar is also called as sorghum and is a gluten-free grain.
• It is commonly consumed in India, Africa, and some parts of Asia.
• Jowar is highly nutritious, containing antioxidants, vitamins, and minerals.
• It is used to make flatbreads, porridge, and fermented beverages.
• Jowar cultivation is well-suited to arid and semi-arid regions.
• This grain is resilient to drought conditions, making it a valuable crop in dry climates.
• Jowar contributes to food security in many regions.

Bajra

• Bajra also called as pearl millet it is a tough grain that can handle dry weather well.
• A lot of cultivation of bajra is done in Africa and India.
• Bajra is full of good things like protein, fiber, and tiny nutrients like iron and zinc.
• You can make lots of different foods with bajra, like flatbread, thick soupy stuff, and drinks that bubble up.
• Growing bajra is good for the land because it does not need much to grow and helps keep the soil healthy.
• Dishes made of bajra are nutritious and provide energy for daily activities.

Maize

• Maize also called corn consumed in many parts of the world.
• Maize are rich source of carbohydrates, fiber, and essential nutrients.
• Maize is versatile and can be consumed fresh, dried, or processed into various products.
• Maize are used to make cornbread, tortillas, popcorn, and animal feed.
• Maize cultivation has a significant economic impact on agricultural economies.
• Maize is integral to the diets of many cultures and cuisines globally.

Pulses

Gram

• Gram also called as chickpea or chana, is a adaptable pulse.
• Grams are rich in protein, fiber, vitamins, and minerals.
• Gram is used in various dishes such as curries, salads, and snacks.
• Grams comes in different varieties like desi and kabuli, each with its unique characteristics.
• Gram cultivation is widespread in regions with semi-arid climates.
• This pulse crop plays a crucial role in crop rotation and soil fertility management.
• Gram-based dishes are nutritious and contribute to balanced diets.

Tur (Arhar)

• Tur also called as arhar and it is a nutritious pulse.
• Tur’s are rich in protein, dietary fiber, and essential nutrients.
• Tur is used in various traditional dishes such as dal, soups, and stews.
• It is cultivated in tropical and subtropical regions worldwide.
• Tur cultivation enhances soil health by fixing nitrogen.
• Tur crops can survive with very little water, so it is suitable for drought regions.
• Tur-based dishes are flavorful and provide essential nutrients for optimal health.

Difference between Cereals and Pulses

Cereals are grasses cultivated for their edible grains, while pulses are the edible seeds of legumes. Cereals primarily provide carbohydrates and energy, while pulses are rich in protein, fiber, and essential nutrients. Cereals include grains like rice, wheat, and maize, while pulses comprise crops like gram, tur, and lentils. Both cereals and pulses are essential components of a balanced diet, offering complementary nutrients for overall health and well-being.

Conclusion

Foodgrains are a vital part of a balanced diet, providing us with the essential nutrients we need to thrive. In this article we knowed about them in detail and also see the differences between them.

FAQs on class 12 geography notes chapter 3 Foodgrains

What are the two main categories of foodgrains?

The two main categories of foodgrains are cereals and pulses.

What are some examples of cereals?

Examples of cereals include rice, wheat, jowar (sorghum), bajra (pearl millet), and maize (corn).

What are the nutritional benefits of rice?

Rice is rich in carbohydrates, gluten-free, and versatile, providing energy and being suitable for various dietary needs.

What is tur (arhar)?

Tur, also known as arhar, is a nutritious pulse rich in protein, dietary fiber, and essential nutrients.

What is the main difference between cereals and pulses?

Cereals primarily provide carbohydrates and energy, while pulses are rich in protein, fiber, and essential nutrients.