Comparative carbohydrate content in vegetables (per $100\text{ g}$ edible portion):

• Lettuce: $\sim 2.8\text{ g}$ carbohydrates.
• Knol Khol (kohlrabi): $\sim 6.2\text{ g}$ carbohydrates.
• Carrot: $\sim 9.6\text{ g}$ carbohydrates.
• Green Peas: $\sim 14.5 - 16.0\text{ g}$ carbohydrates (due to abundant starch and soluble sugars stored in legume seeds).

Lipid deterioration and rancidity in clarified butterfat (ghee):

• Ghee contains virtually zero moisture ($\lt 0.5\%$, typically $\lt 0.2\%$) and negligible active enzymes, preventing lipolytic hydrolysis. Storage spoilage is predominantly caused by free-radical autoxidation of unsaturated fatty acids upon exposure to air, light, and heat (oxidative rancidity).
• Hydrolytic rancidity requires water activity and lipase enzymes, both of which are absent in anhydrous ghee.
• While both rancidity types can occur in high-moisture butter, commercial ghee deteriorates primarily through oxidation.
• Ghee undergoes rancidity if not packaged and stored properly away from light and oxygen.

Smoke point and oil quality analysis:

• decreased smoke point correlates with increased degradation and reduced thermal stability.
• In standard fat chemistry, accumulation of free fatty acids decreases the smoke point, indicating thermal abuse and lower oil quality; however, option 3 is designated by the official key.
• Correct (Official Answer Key): Option 3 ('High quality of oil') is the official answer designated by NTA. Note: While conventional food science considers a lowered smoke point a hallmark of thermal deterioration and poor quality, students must mark Option 3 according to the official key.
• Smoke point is directly related to volatile decomposition products and oil purity.