Improvement in Food Resources — Science STD 9 — Question

Milk is rich in fat, tocopherol, proteins, calcium, and phosphorus and contains low sodium, potassium and cholesterol. It is ideal for making milk products like ghee, curd etc. Milk in comparison to other food products such as egg and meat contain all the major food constituents such as carbohydrates, proteins, fats, minerals, water and vitamins such as A and D.