Main points to write about sesame , mustard , groundnut and linseed for project work

Sesame: The mighty sesame seed has the power to enhance both sweet and savoury foods with its delicate, nutty brilliance. Although the seeds come in many colours, the variety with which we are most familiar is a pale cream colour. The sesame plant is an annual flowering herb, native to tropical regions.

Mustard seeds, both white and brown, are nearly globular in shape, finely pitted, odourless when whole, and pungent-tasting. White mustard seeds are light yellow in colour and about 2.5 mm (1/10 inch) in diameter; brown mustard seeds are about the same size but are a darker yellow in colour

Groundnut: It is a rich source of dietary fibre, calcium, iron and vitamin B complex like Thiamine, Riboflavin, Niacin and Vitamin A. Groundnut is the largest oilseed in India in terms of production as well as one of the most important cash crops of our country.

Linseed is an important industrial and edible oil and fiber producing crop. It also being as medicinal plant is rich in oil (41%), protein (20%), dietary fiber (28%), contains 7.7% moisture and 3.3% ashes.

answer; i believe the correct answer to the above question is ( friction)

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.