Question

Two richest known sources of edible protein are:

• A. Meat and eggs
• B. Milk and vegetables
• C. Soybean and groundnut
• D. Some algae and other micro-organisms

Hint:

Think of the two legumes most often praised for their unusually high protein percentage among plant foods.

Answer 1

The Correct Option is C

Step 1: Understand what makes a food a rich protein source.
A food is judged as protein rich by how much protein it packs per 100 grams. Meat, eggs, and milk are well known protein foods, but among plant foods, legumes stand out for carrying an unusually high protein percentage compared to most other crops.

Step 2: Look at the protein content of soybean and groundnut specifically.
Soybean is one of the richest plant sources of protein known, holding around 40 percent protein by dry weight, which is exceptionally high for a plant food. Groundnut, or peanut, also carries a high protein share, typically around 25 percent, along with healthy fats. Together these two legumes are used worldwide as major plant based protein sources, especially where animal protein is costly or limited.

Step 3: Compare this with the other options.
(A) Meat and eggs are indeed protein rich and commonly eaten, but as a pair they are not usually cited as the single richest known source when comparing across the entire range of foods, since certain plant sources like soybean actually carry a higher percentage of protein by weight.
(B) Milk and vegetables is a mismatched pair, milk has moderate protein while most ordinary vegetables are low in protein, so this pair does not represent a top protein source.
(D) Algae and micro organisms such as spirulina can be very protein dense, but they are not the conventional, widely eaten "known" sources this question is pointing to compared to standard food crops.

Step 4: Final conclusion.
Among everyday food sources, soybean and groundnut are the pair most often named as the richest known sources of edible protein.

Final Answer:
Soybean and groundnut are recognised as the two richest common sources of edible protein.