MCQ Detailed View

Milk is often referred to as a nearly complete food because it contains a variety of essential nutrients, including proteins, fats, carbohydrates, calcium, and several vitamins. It is particularly rich in calcium, which is important for strong bones and teeth, as well as Vitamin D (when fortified), which supports calcium absorption. However, milk is not considered a fully balanced diet, because it is deficient in two very important nutrients: Iron and Vitamin C.

Iron is necessary for the formation of hemoglobin, the protein in red blood cells that carries oxygen throughout the body. A lack of iron in the diet can lead to anemia, a condition marked by tiredness, weakness, and poor resistance to infections. Since milk contains almost no iron, it cannot meet the body’s iron requirement.

Vitamin C, also known as ascorbic acid, is another nutrient missing in milk. This vitamin is crucial for strengthening the immune system, repairing tissues, and maintaining healthy skin. It also helps the body absorb iron more efficiently from plant-based foods. Without enough Vitamin C, there is a risk of developing scurvy, a disease characterized by bleeding gums, joint pain, and delayed wound healing.

Because milk lacks both iron and Vitamin C, it cannot be considered a complete balanced diet on its own. To achieve proper nutrition, milk should be consumed along with other foods such as fruits, vegetables, and cereals that supply these missing nutrients.

In conclusion, although milk is highly nutritious and valuable, it is deficient in iron and Vitamin C, which is why it is not regarded as a balanced diet. This fact is important in biology and nutrition studies, as it highlights the need for a variety of foods in a healthy diet.