Detection of Roughage in different food items:
Students of seventh grade performed this activity to understand which vegetables are good sources of roughage.
Students were made to pass various boiled vegetables like carrots, beans, ladies finger, potato, green peas, etc through a colander. Vegetables like potato, yam, sweet potato, etc were able to pass through completely; other vegetables like beans, carrots, peas, etc, left behind some residual matter in the colander.
Students understood that vegetables that left behind some residual matter in the colander were good sources of roughage in comparison to those which were able to pass through completely, which were poor sources.