CBSE Class 5 EVS Chapter 5: Seeds and Seeds NCERT Solutions

Reviewed by NCERT Help Editorial Team · Updated on 29 Jul 2026

NCERT Solutions PDF Class 5 PDF

This chapter, "Seeds and Seeds," for CBSE Class 5 EVS, delves into the fascinating world of seeds, focusing on their preparation for cooking and the process of germination. The NCERT Solutions provide clear explanations and engaging activities to help students understand why certain food items like pulses and legumes are soaked before cooking, and how this process softens them and aids in sprouting. It also explores the nutritional benefits of sprouts and the conditions necessary for them to grow. Through practical 'Do This and Find Out' activities, students learn to observe and compare the germination of seeds under different conditions, understanding the roles of water and air. These solutions are designed to reinforce classroom learning and prepare students for exams by offering step-by-step guidance and conceptual clarity on seed-related topics.

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Quick info

Board	CBSE
Class	Class 5
Subject	EVS
Session	2026
Language	English
Type	NCERT Solutions
Chapter	Chapter 5

Chapter summary

Chapter 5, "Seeds and Seeds," focuses on practical aspects of food preparation and plant biology relevant to Class 5 EVS students. It covers the reasons for soaking food items like pulses and legumes, the process and benefits of sprouting, and the essential requirements for seed germination. The chapter includes hands-on activities to observe seed changes, emphasizing the roles of water and air in the germination process. These NCERT Solutions offer detailed answers and explanations for all questions and activities.

Learning outcomes

Understand the reasons for soaking food items before cooking.
Identify food items that are commonly soaked or eaten as sprouts.
Explain the process and benefits of sprouting seeds.
Describe the conditions necessary for seed germination.
Observe and record changes in seeds during germination.
Compare the germination of seeds under different environmental conditions.

Topics covered

Paper topics

Soaking food items
Reasons for soaking
Sprouting seeds
Process of sprouting
Nutritional value of sprouts
Seed germination
Conditions for germination
Role of water in germination
Role of air in germination
Seed observation activity

Important topics

Reasons for soaking food
Process and benefits of sprouting
Conditions required for seed germination
Observing seed changes
Role of water and air in germination

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Questions and Solutions

Question 1

What things are soaked before cooking in your house? Why?

Solution: In many households, items like various types of beans (e.g., kidney beans, black-eyed peas), pulses (like lentils and split peas), and chickpeas are soaked before cooking. This soaking process is essential for a couple of key reasons: Firstly, it helps to soften the hard outer layer of these food items, which significantly reduces their cooking time and makes them easier to digest. Secondly, soaking is a crucial first step that prepares the seeds for sprouting, which can further enhance their nutritional value.

Question 2

What things do you eat after sprouting? How are they sprouted? How much time does it take?

Solution: Many people eat sprouted seeds, such as moong beans (green gram), chana (chickpeas), and other lentils. To sprout them, the seeds are first soaked in water for several hours or overnight. After draining the water, they are kept in a damp cloth or a container with a moist surface, ensuring they receive adequate moisture but also allow for air circulation. They are typically kept in a warm place for about 1 to 3 days, depending on the type of seed and the ambient temperature, until small roots and shoots emerge, indicating they have sprouted.

Question 3

Has the doctor or someone you know ever told you to eat sprouts? Why?

Solution: Yes, doctors and health-conscious individuals often recommend eating sprouts. This is because sprouts are packed with nutrients. When seeds germinate, their nutritional content increases, making them a rich source of vitamins (like Vitamin C and K), minerals, proteins, and fiber. They are considered a very healthy food that can boost immunity and improve overall well-being.

Question 4

Do This and Find Out: Take some chana and three bowls. Put five chana in the first bowl and fill it up with water. Put a damp piece of cloth or some cotton wool in the second bowl. Now keep the same number of chanas in it. Make sure that the cotton wool or cloth remains wet. Put the same number of chanas in the third bowl. Do not put anything else in it. Cover all the three bowls. Observe after two days and note the changes in the bowls. Are the seeds getting air? Are the seeds getting water? What changes did you see? Have the seeds sprouted?

Solution: Let's analyze the changes observed in the three bowls after two days:

Bowl 1: Filled with water.

Air: The seeds are submerged in water, so they get very little or no air.
Water: The seeds are completely surrounded by water.
Changes: The seeds might swell up due to absorbing water, but they are unlikely to sprout properly because of the lack of air.
Sprouted?: No, or very poorly.

Bowl 2: Chanas kept on a damp cloth/cotton wool.

Air: The seeds are exposed to air.
Water: The damp cloth/cotton wool provides sufficient moisture.
Changes: The seeds absorb water and, with access to air, begin to germinate. You will see small roots emerging from the seeds.
Sprouted?: Yes.

Bowl 3: Chanas kept dry in a bowl.

Air: The seeds are exposed to air.
Water: The seeds receive no water.
Changes: The seeds remain dry and hard, showing no signs of germination.
Sprouted?: No.

This activity demonstrates that seeds need both water and air to sprout effectively. Bowl 1 lacks sufficient air, and Bowl 3 lacks water, while Bowl 2 provides both essential elements.

Common mistakes

Not understanding the dual purpose of soaking (softening and aiding sprouts).
Forgetting to maintain moisture in the sprouting process.
Not considering the role of air in seed germination.
Inability to connect nutritional benefits to eating sprouts.

Revision tips

Review the list of food items that require soaking and the reasons why.
Re-read the steps and conditions for sprouting seeds.
Focus on the 'Do This and Find Out' activity to recall the germination process.
Understand the importance of water and air for seeds to sprout.
Discuss the nutritional value of sprouts with family or friends.

Practice MCQs

Q1. Why are food items like beans and pulses soaked before cooking?

Q2. Which of the following is a key benefit of eating sprouts?

Q3. In the seed germination activity, what is the role of the damp cloth or cotton wool?

Q4. What essential element is missing for seeds in Bowl 3 of the activity?

Q5. How much time does it typically take for seeds to sprout?

Frequently asked questions

What is the main topic of CBSE Class 5 EVS Chapter 5?

Chapter 5, 'Seeds and Seeds,' focuses on the preparation of seeds for cooking, the process and benefits of sprouting, and the essential conditions for seed germination.

Why do we soak pulses and legumes before cooking?

Soaking softens the hard texture of pulses and legumes, making them easier to cook and also helps in the formation of sprouts.

What are the benefits of eating sprouts?

Sprouts are highly nutritious and contain essential vitamins and minerals, making them a healthy addition to the diet.

What are the basic requirements for seeds to sprout?

Seeds require water and air to sprout. Moisture is crucial for the seed to absorb water and begin the germination process.

How can students understand seed germination better?

By performing the 'Do This and Find Out' activity in the chapter, students can directly observe and compare how seeds change under different conditions (with/without water, with/without air).

Are the answers in these NCERT Solutions provided by the board?

These NCERT Solutions are crafted by subject matter experts to align with the NCERT curriculum and provide clear, comprehensive explanations for students.

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